Tomato & Yellow Squash Tian

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Tomato & Yellow Squash Tian.Tomato & Yellow Squash TianThis is the first time that I cooked a tian. I found the recipe in the Wine and Food section of The New York Times last week. The article, written by Edward Schneider, referred to ‘a so-called tian of onions, zucchini and tomatoes from Roger Vergé’s Ma Cuisine du Soleil, published in 1978.’Ingredients to make Tomato & Yellow Squash TianThe first thing that captured my attention was the color. I eat through the eyes. So, the combination of yellow squash (it was yellow, not green as a zucchini) and red tomatoes in the picture smiled at me.Tomato & Yellow Squash TianThen came the ingredients, which I happened to have in my kitchen garden. Finally, the simplicity of the recipe got my approval.onions to make Tomato & Yellow Squash TianAccording to Schneider, the word tian refers to the shallow dish in which the dish is made, so it can be just about anything. Like the ratatouille or the bohémienne it can be served hot, warm or cold. It’s a tasteful appetizer, side dish or a juicy bed to braise a nice piece of fish.onion to make Tomato & Yellow Squash Tian‘Grilled bread is what you want with this, not rice or potatoes or noodles or polenta’, said Schneider, and he’s absolutely right. So, I took a La Brea demi baguette, sliced it, toasted it and rubbed it with a garlic clove and got the most amazing treat.Tomato & Yellow Squash Tian ready to go to the ovenSchneider called for zucchini, but I only had yellow squash, so I substituted it. Tomato & Yellow Squash TianThe whole idea of the tian is to arrange the ingredients in successive layers, so that every layer complements the other.Tomato & Yellow Squash TianOnce in the oven, the juices of the tomatoes and yellow squash combine with the onion, garlic and rosemary previously sautéed in olive oil, to create a masterpiece of Mediterranean flavors.Tomato & Yellow Squash TianHere is the recipe of this delicious tomato & yellow squash tian.
5 from 1 vote

Tomato & Yellow Squash Tian

Prep Time10 mins
Cook Time55 mins
Resting Time10 mins
Total Time1 hr 5 mins
Servings: 4

Ingredients

  • 4 Tbs. of extra virgin olive oil
  • 2 medium white or yellow onions finely sliced
  • 4 garlic cloves finely sliced
  • 4 rosemary sprigs only the leaves
  • 4 medium tomatoes sliced
  • 2 medium yellow squash sliced
  • Coarse sea salt

Instructions

  • In a saucepan sauté the onions, garlic and rosemary leaves on a low to medium heat for 5 minutes or until they are tender.
  • In a shallow oven dish arrange the yellow squash and the tomatoes and spread on top the onion mixture.
  • Salt to taste.
  • Bake it on a preheated 375° oven for 45 minutes.
Course: Side Dish
Cuisine: Frech
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