Meet Summer Min, the blogger behind O&O Eats. Summer is a software engineer by day, food blogger by night whose culinary style is drawn from various cities she has lived in, like Chicago, Austin, and now Brooklyn, New York. Summer isn't a vegetarian, but she develops recipes that largely feature vegetables (with some meat and fish in moderation). In the midst of tomato season (and Tomato Week on Food52!), we couldn't help but to love Summer's Tomato Tart with a Scallion Goat Cheese Filling: stunning multicolored heirloom tomatoes inside a buttery crust filled with a ricotta-goat cheese blend.
Here are a few words from Summer:
I started blogging as a way to document all of my favorite recipes. Before my blog existed I would constantly make a fantastic dish only to forget the ingredients or instructions a few months later when I wanted to make it again. Over time, teaching other people how to cook from scratch and interacting with the wonderful food community has become a big part of why I love blogging.
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I'm inspired to cook by the meals we share with family, friends, and sometimes even strangers. Seeing the happiness on other people's faces when they are enjoying great food is one of the best feelings in life. Of course, I also love to eat, there are so many different types of food in the world and I have an insatiable curiosity to taste and cook them all.
You can find different types of pastas, rice bowls, and salads in constant rotation on my dining table. Weekday meals are simple and usually consist of a carb, plenty of vegetables, and oftentimes fish. Weekends are when I'll try new and more elaborate dishes. Recent highlights include things like moussaka and Beijing roast duck. I don't have a strict process for deciding what to make; it usually flows with the seasons. In the winter I cook a lot with winter squash and cruciferous vegetables, while in the summer tomatoes, berries, and sweet corn reign supreme.
I'm always looking to take advantage of the short tomato season we have every year. This tart was so delicious the first time I made it that I wanted to share it with everyone! We not only enjoyed it at home every week for a month, but I also brought it to a dinner party. I thought the only natural extension would be to share it on my blog so people I can't cook for in real life can enjoy it as well.
My tomato tart was inspired by our recent heatwave. Since in-season tomatoes are absolutely delicious in their raw form, I thought a cooling tart with uncooked tomatoes would be the perfect recipe to beat the heat. It's paired with a scallion, goat cheese, and fresh ricotta filling that highlights the brightness of the tomatoes without overpowering them.