This is hands down my favorite summer appetizer. A crisp pastry shell holds creamy goat cheese flecked with chives, and is topped with sweet purple onions, dead-ripe tomatoes, and briny Kalamata olives. If you don't like really strong goat cheese, look for a mild variety, or replace part of the goat cheese with cream cheese to mellow it out. I serve this, some nuts, cured meats, and wine for a fabulous start to a lovely summer's evening with friends.

8-inch tart shell, baked and cooled using 1/3 Basic Pie Crust recipe or purchased pie dough

12 ounces goat cheese

2 Tablespoons minced chives

2 medium, ripe tomatoes sliced into thin rounds and laid out on paper towels (Use heirloom tomatoes if available)

8 whole Kalamata olives

Purple Caramelized Onions

1/2 red onion, thinly sliced

1 Tablespoon butter

1 teaspoon sugar

1 teaspoon red wine vinegar

Fresh Herbs for garnish, optional

Prepare the caramelized onions: Melt the butter in a skillet over medium heat. Add the onions and sprinkle with the salt. Saute the onions until soft but not browned at all, about 5 minutes. Add the sugar and vinegar and cook for 2 more minutes. Remove from the heat and transfer to a glass bowl. Refrigerate until cooled. Onions will turn purple as they cool.

Assemble the tart:

Place the goat cheese in a glass bowl and warm in the microwave just until soft. Add the chives and combine well. Spread evenly over the bottom of the tart shell. Arrange the tomatoes by overlapping around the outside edge of the tart. Place clumps of the onions around the edge and in the center of the tart. Place Kalamata olives in the center atop the onions. Garnish with fresh herbs, if desired.

Serve immediately or it may be held up to a day. If preparing in advance, warm it in a 350-degree oven for 10 minutes before serving.

Corn & zucchini always seem to come on at the same time, and abundantly! How many ears of corn, zucchini fritters, breads, cakes, and muffins can one eat in a season?! This has become my favorite "go-to" recipe when the gardens are overflowing with zucchini and corn. Butter and shallot give it rich flavor, the corn remains crisp, the zucchini soaks up the flavor of the other ingredients, and the chives finish it with a bit of fresh flavor. Try this once, I know you'll be hooked!

4 medium zucchini, ends trimmed (or 1 large)

3 Tablespoons unsalted butter

1 medium shallot, finely minced

Freshly-cut kernels of sweet corn from 2 ears

1 Tablespoon minced fresh chives

Salt and pepper to taste

Shred the zucchini on the large holes of a box grater, or with the shredding disk of a food processor. Wrap the zucchini in a non-terry dish towel or triple layer of paper towels and squeeze out the excess liquid. Set aside.

Heat a large non-stick skillet over medium high heat and add the butter. When the butter stops foaming, add the shallot and cook until tender, stirring occasionally, 2-3 minutes. Add the zucchini and corn and cook until tender, stirring occasionally, about 6-8 minutes. Stir in the chives and season with salt and pepper. Serve immediately.

Goat Cheese & Tomato Tart

Sauteed Sweet Corn & Zucchini