Get our favorite dishes highlighting the summertime staple, from grilled side dishes to zingy stir-fries
Photo by Iain Bagwell
Classic ratatouille, typically a side dish, comes front and center as the filling of these inventive tarts. Annie Somerville, chef at San Francisco’s Greens Restaurant, reenvisioned her original recipe by combining cream cheese with masa harina (dried corn dough for tortillas) in the crust, which gives it a rich toasted-corn flavor.
Recipe: Provençal Tartlets