A Last Taste of Summer

A Last Taste of Summer

Good Morning America Saturday, August 29, 2026

Brian Theis

The Infinite Feast

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It’s shoulder season for fruits and vegetables, as summer gives way to fall. But don’t worry, the last of our fresh tomatoes, corn, peaches, and green beans are soon to be joined by beautiful pears, figs, cauliflower, and apples!

I’ve put together some summer-to-fall fusion recipes for you today that wave goodbye, but say hello to so many of our favorite shared flavors of the seasons.

Rather than jumping right into pumpkin spice (and of course there’s nothing wrong with that!) we’re savoring the change while the days are still warm, in anticipation of all the autumn treats to come.

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Summer’s End Tomato Fig Pie

Serves 8

Summer tomatoes join autumn fig preserves in this colorful, satisfying cousin of a quiche.

2 1/2 cups all-purpose flour, more for rolling out dough

1 teaspoon coarse salt

1 cup (2 sticks) cold unsalted butter, cubed

5 to 7 tablespoons ice water

1 pound ripe tomatoes

1 teaspoon fine salt

1/4 cup fig jam (don’t overdo it)

2 tablespoons panko breadcrumbs

6 ounces Havarti, shredded

1/2 cup grated Parmesan

2 tablespoons chopped fresh basil

Freshly ground black pepper

4 large eggs

3/4 cup heavy cream

Generous dashes of hot sauce (I like Green Tabasco for this)

6 slender asparagus spears, cut ends 2” long

6 slender green beans, cut ends 2” long

1 red bell pepper, cut out 2” long teardrop shapes

1 orange bell pepper, cut out 2” long teardrop shapes

1 small red onion, thinly sliced

4 to 6 cherry tomatoes, halved

1 egg, beaten

Extra-virgin olive oil

In large bowl, whisk flour and 3/4 teaspoon coarse salt. Add butter. With fingers, work into flour till sandy. Add ice water, 1 tablespoon at a time, kneading just till dough holds together. Press into disk, wrap and chill 30 minutes.

Slice tomatoes 1/4-inch thick. Arrange on paper towels, sprinkle lightly with 1 teaspoon fine salt and let stand 30 minutes. Don’t oversalt. Flip and blot thoroughly.

Put a baking sheet in oven on center rack, heat to 400°F.

Lightly flour your work surface, place a large piece of parchment paper down, lightly flour again, place dough. Lightly flour again as needed. Roll dough into 13-inch circle about 1/8-inch thick. You may need to “sculpt” the edges to get a smooth-edged circle. Invert dough into 9-inch pie dish, carefully remove parchment. Flute edges or leave plain. Refrigerate 20 minutes while you prepare rest of recipe.

Set dish in oven on hot baking sheet and bake 12 to 15 minutes, till just set and slightly browned. Remove and reduce oven to 350°F. Let crust cool 15 minutes.

Spread fig jam over bottom crust. Sprinkle with breadcrumbs, then half Havarti and Parmesan. Arrange tomato slices over cheese. Sprinkle with basil, black pepper and remaining cheeses.

In medium bowl, whisk eggs, cream, hot sauce just till smooth. Pour slowly over tomatoes and cheese, stopping below crust rim. Set on hot baking sheet and bake 25 to 30 minutes, till edges are set and center is still soft and jiggly but no longer wet on surface.

Remove pie from oven. Creating an attractive design (I love a sunburst), brush undersides of the garnishing vegetables very lightly with beaten egg. Press decorations gently into semi-set custard to anchor.

Return pie to oven and bake 15 to 20 minutes more, till custard is just set with slight wobble in center. Shield crust edge loosely with foil if browning too quickly.

Let stand 15 minutes. Very carefully brush vegetables with more egg, or olive oil if you prefer, for sheen. Cool completely before cutting.

Apple Butter Grilled Ham & Cheese

Serves 4

Summer peach meets fall apple when this sage-infused ham and cheese hit the grill. The creamy, mild Havarti really lets the other flavors shine.

4 tablespoons (1/2 stick) softened butter, divided

8 slices sturdy sourdough bread

1 (1 1/2 pound) ham steak, cut in 4 thick slices

2 tablespoons peach preserves

2 teaspoons apple cider vinegar

1 teaspoon finely minced fresh sage

2 tablespoons plus 2 teaspoons apple butter

8 ounces Havarti, thickly sliced

Freshly ground black pepper

To large skillet over medium-high heat, add 1 tablespoon butter. Cook ham steak slices about 2 minutes per side till browned. Add peach preserves, vinegar and sage; toss 30 to 60 seconds till ham has a nice sear. Transfer to plate.

Spread 4 bread slices with 2 teaspoons apple butter each. Layer with peach-browned ham, Havarti, black pepper. Top with remaining bread.

In large skillet over medium heat, melt remaining butter, cook sandwiches about 3 minutes per side, pressing lightly, till golden and cheese has started to melt. Cool 5 minutes before cutting.

Chilled Corn & Cauliflower Potage

Serves 6

Thicker than a bisque, this chilled potage has a dense and delightful garden chemistry. The cool corn and cauliflower, with notes of cucumber and pear, will get your late summer dinner off to a delectable start.

1 medium head cauliflower, yield: 1 pound florets

10 ounces sweet corn kernels

1/2 medium ripe but firm pear, peeled, cored, roughly chopped

3 tablespoons extra-virgin olive oil, divided

Salt and freshly ground black pepper

2 shallots, roughly chopped

2 cloves garlic, minced

3 cups vegetable broth

1 tablespoon white miso

1 tablespoon minced fresh tarragon, plus more for garnish

1/4 cup fresh lemon juice

1/2 teaspoon celery salt

1/2 cup peeled, seeded cucumber, chopped

1/2 cup heavy cream

Heat oven to 425°F.

On large rimmed baking sheet, toss cauliflower, corn, pear with 2 tablespoons oil, light salt and pepper. Roast 25 to 30 minutes, stirring once, till cauliflower and corn are tender and edges are browned, pear is soft. Reserve several small cauliflower florets and some of the corn for garnish.

To large saucepan over medium heat, add remaining tablespoon oil. Cook shallots 4 minutes. Add garlic, cook 30 seconds. Add roasted cauliflower, corn, pear, broth. Simmer 10 minutes.

Remove from heat. Cool 10 minutes. Using immersion or Ninja-type blender, make smooth. Add miso, tarragon, lemon juice, celery salt, cucumber. Blend again till completely smooth. Add cream, blend again. Taste and adjust salt and lemon as needed. Chill thoroughly, covered, 4 hours or longer.

Serve potage very cold, garnished with charred corn, tiny roasted cauliflower florets, minced tarragon, black pepper. Drizzle with olive oil.

Chicken Gazebo

Serves 4

Perfect for those still-warm nights outside during shoulder season, this is one hearty dish for your gazebo table that throws together the corn and green beans of summer and the apples and maple of fall.

4 bone-in, skin-on chicken breasts

Salt and freshly ground black pepper

1/4 cup olive oil, divided

2 ears sweet corn, each cut crosswise into 4 pieces

1/2 to 1 pound baby rainbow carrots, or halved lengthwise

2 Honeycrisp apples, cored and cut in 8 wedges each

8 ounces green beans, trimmed

Sliced scallions, for garnish

Maple-Miso Sherry Glaze

3/4 cup apple cider

2 tablespoons high quality maple syrup

2 tablespoons Creole mustard

1 tablespoon white miso

1 tablespoon soy sauce

1/4 cup dry sherry

2 tablespoons unsalted butter

Heat oven to 425°F.

On large rimmed baking sheet, toss corn and carrots with 1 tablespoon oil, salt and pepper. Roast 15 minutes. Add apples, toss lightly and roast 7 to 8 minutes more, till carrots are tender, corn is browned in spots and apples are golden but still firm.

Meanwhile, in small saucepan combine cider, maple syrup, Creole mustard, miso, soy sauce and sherry. Bring to simmer and cook till reduced by about half and lightly syrupy. Remove from heat and whisk in butter.

Season chicken with salt and pepper.

In large ovenproof skillet over medium-high heat, heat 2 tablespoons oil. Add chicken skin-side down and cook till golden and seared, 5 to 6 minutes. Turn and transfer skillet to oven. Roast 12 minutes. Brush generously with glaze and roast 7 minutes more, or till temperature reaches 160°F. Brush again with glaze, rest 10 minutes on back of stove so skillet can cool.

In second skillet over high heat, heat remaining tablespoon oil. Add green beans and cook, tossing, till just blistered in spots and still crisp, 2 to 3 minutes. Add 2 tablespoons glaze and toss till glossy. Set aside.

In same skillet, toss roasted corn, carrots and apples with glaze till warm.

Arrange chicken with corn, apples, carrots, green beans. Brush chicken lightly with more glaze and garnish with scallions.

S’mores Newtons

Makes about 9 servings

No campfire? No problem! The three classic s’mores ingredients of summer hook up with the figgy, “Newton-y” preserves of autumn in this fridge-bars treat that is sure to satisfy any sweet tooth.

2 cups all-purpose flour

2 cups finely crushed graham crackers (about 14 sheets of 4), divided

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) plus 3 tablespoons unsalted butter, softened, divided

1 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup fig preserves (not jam)

8 to 10 ounces milk chocolate, chopped

2 cups miniature marshmallows

Heat oven to 350°F. Coat 8-inch glass baking dish with cooking spray.

In medium bowl, whisk flour, 1 1/2 cups graham crumbs, baking powder and salt.

In large bowl, beat 1 cup butter and brown sugar till creamy. Beat in egg and vanilla. Add dry ingredients and mix till just combined.

Divide dough in half. Press one half evenly over bottom of prepared dish.

Bake 10 to 12 minutes, till surface is set but layer remains pale and slightly soft. Carefully invert onto cookie sheet and set aside to cool.

Coat dish again with cooking spray. Press remaining dough evenly over bottom.

Bake 11 to 13 minutes, till surface is set and edges are just beginning to color. Cool 10 minutes.

Spread fig preserves evenly over cake. With large, sharp knife, slice reserved layer of cake exactly in half. Using 2 spatulas, carefully place the 2 pieces so they fit together and rest atop the preserves.

Bake 13 to 15 minutes more, till upper cookie layer is lightly golden and fig is hot.

Carefully run 1 tablespoon butter all the way around hot inside of the baking dish, right above top layer of cake. This is to help chocolate layer not stick to sides when later hardened. Scatter chocolate evenly over hot cookie layer. Return to oven 2 minutes, till chocolate is softened. Gently spread into even layer.

Top evenly with marshmallows. Bake 6 to 7 minutes, till marshmallows are puffed and beginning to turn golden.

In small skillet over medium-low heat, melt remaining 2 tablespoons butter. Add remaining 1/4 cup graham crumbs and combine, stirring constantly, 1 to 2 minutes. Sprinkle over marshmallows, return to oven 2 more minutes.

Cool in dish 20 minutes. Refrigerate, covered, at least 1 hour before cutting into squares.

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