Okay, the votes are in with 2 clear winners!
August 5: Apricot crumble tart (p. 309)**
August 19: Cherry tomato crostini with homemade herbed goat cheese (p. 110)
for the tart, you can also save the apricot pits, extract the kernels (instructions on p. 312) and make the Apricot kernel ice cream David recommends. He mentions making a half recipe in the head notes. Even if you don’t make the ice cream, save the kernels in the freezer for when you do make it!
FYI I scheduled this first because a) it’s not too hard to make and b) apricots have such a short season in which they’re perfect and that’s either right now (July-August) in northern climes or it’s passed for some areas!