With summer being the time of the year where we can get away with eating mostly raw foods, there are still a lot of things I love to cook, like a hearty Niçoise salad, with roasted potatoes, tomatoes and peppers, perfectly blanched green beans, thinly sliced raw cucumbers, boiled eggs, lots of olive oil, capers and parsley, baked whole fish, stuffed with herbs and lemon, pasta salads with ratatouille or cold noodles with soy sauce, coriander, lime and chili dressing, and anything with strawberries, figs or peaches, like these tartlets I’ve adapted from the book “More Home Cooking” by Laurie Colwin.