Rodolphe’s summer squash tian
My art director’s husband originally got this recipe from a French friend, and over the years he adapted it. He would make this dish at least once a week throughout the summer. Everyone who tried it loved it! It’s excellent on its own, on pasta or with chicken thighs. Versatile and so simple, the dish appeals to young and old alike. Once, I forgot it in the oven, and when I took it out, the vegetables were au confit and tasted sweet. It’s just the thing for this time of year. Share the recipe freely!
Preparation : 30 minutes
Baking : 1 3/4 hours
Efficiency : 4
Ingredients
Instructions
1. Preheat oven to 325°F (160°C).
2. In a large skillet over medium heat, sauté the onions in 3 tbsp. (45 ml) olive oil, stirring frequently, until soft. Add the sugar and cook for another 5 minutes, or until the onions are very soft. Season with salt and pepper.
3. Spread the onions over the bottom of a 10 in. (25 cm) baking dish or iron skillet. Set aside.
4. Place the squash and tomato slices in a single layer on a separate baking sheet. Sprinkle with the remaining 3 tbsp. (45 ml) olive oil, the garlic, thyme and rosemary. Season with salt and pepper.
5. Alternately arrange the zucchini and tomato slices on top of the onions.
6. Bake on the middle oven rack for 1 1/2 hours. Let rest 15 minutes before placing in the centre of the table. Serve with pasta, fish, roasted chicken or other. At its best the next day. Excellent with the Cacio e Pepe Spaghetti!
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