A golden, flaky free-form galette layered with a savory ricotta-parmesan base, sweet corn, salty-squeezed zucchini and blistered cherry tomatoes. Finished with fresh basil, it’s an easy yet impressive vegetarian main for warm-weather dinners.

This Acquacotta is everything good about rustic Tuscan cooking: tender summer vegetables, rich olive oil, toasted bread, and a softly poached egg that melts into the broth. It is simple, beautiful, and deeply comforting, with bright tomato and basil flavours that make it feel fresh as well as cozy.