Tian, a Provençal-style delight, is the name of both the gratin and the earthenware dish that it is traditionally baked in. All the vegetables reduce and caramelize, resulting in a juicy, flavorful mélange of summer goodness. So succulent, and well worth the wait for it to come out of the oven.
Summer squash varieties abound and any can be used in this tian. We use dried herbs instead of fresh for their concentrated flavor. The flavor of fresh herbs would be lost in the extended baking time.
Serves 4 as a main dish, 6 as a side
Prep time: 25 minutes
Baking time: 90 minutes
4 tablespoons olive oil, plus more for the pan
4 cups thinly sliced onions
Salt
2 garlic cloves, minced or pressed
4 medium summer squash (we like a mix of yellow squash and zucchini), thinly sliced on the diagonal, about 8 cups
1½ teaspoons dried thyme
1½ teaspoons dried basil
3 ripe tomatoes, thinly sliced
½ teaspoon freshly ground black pepper
½ cup grated cheese (mixture of Fontina Valle d’Aosta and Parmesan, or all Parmesan)
Preheat the oven to 400°F. Oil a 3-quart baking dish or 9 x 13-inch baking pan.
In a large skillet on medium-high heat, warm the oil. Add the onions, sprinkle with salt, and cook, stirring often, for about 10 minutes. Stir in the garlic.
Spread half the cooked onions on the bottom of the prepared baking dish, then half the squash. Sprinkle with ¾ teaspoon each of thyme and basil. Layer half the tomatoes and sprinkle with ½ teaspoon salt and ¼ teaspoon of the pepper. Repeat the layers: the remaining onions, squash, herbs, tomatoes, salt, and pepper. Drizzle the remaining 2 tablespoons olive oil over the top and then sprinkle with the grated cheese.
Bake for about 90 minutes, pressing down on the vegetables with a spatula after about 45 minutes. The finished tian should be well browned, with the vegetables meltingly soft, bubbling in the juices.
Serve this tian next to a burger, a pasta with pesto, such as Garlic Scape Pesto, or Pizza with Greens. Serve it as a main dish in a light meal with a green salad. Pair it with Spinach Salad with Blueberries and Corn and a good crusty bread for a late summer feast.