As we scanned the archives for summer food for this edition of A Gascon Year, produce rather than recipes jumped out. Melons, haricots verts, apricots and tomatoes, of course, fill the pages. That now classic Tarte a la Tomate, with or without goat cheese, upside down a la Tatin sisters, perfectly round, or folded and squared, is the icon for all summer cooking at Camont.