Three Variety Squash Tian

In this tian -- a French shallow casserole -- a colorful assortment of squash slices are paired with fresh tomatoes.

  • Servings: 6

Source: Martha Stewart Living, March 2001


  • 1 1/4 pounds assorted squash, such as ‘Costata Romanesco,’ patty pan, yellow, green, and black, sliced 1/8 inch thick
  • 2 medium ripe tomatoes (1 pound), sliced 1/8 inch thick
  • 3 tablespoons olive oil
  • 5 tablespoons homemade or low-sodium canned chicken stock
  • Salt and freshly ground pepper
  • 2 tablespoons fresh thyme leaves, plus sprigs for garnish
  • 1 cup fresh bread crumbs
  • 2 tablespoons unsalted butter, melted


  1. Heat oven to 350 degrees. In a 10-inch round gratin dish, arrange squash slices and tomatoes in an overlapping pattern to fill the dish. Brush vegetables with olive oil; drizzle the remaining oil on top. Drizzle the chicken stock on top. Sprinkle with salt and pepper and 1 tablespoon thyme leaves.

  2. In a medium bowl, combine the bread crumbs, butter, and remaining thyme, and season with salt and pepper. Arrange bread-crumb mixture on top of the vegetables. Bake until the vegetables are tender and the bread crumbs are golden, about 50 minutes. Remove from oven, garnish with thyme sprigs, and serve.

Cook's Notes

For the best flavor, use freshly made bread crumbs for this dish because they have a much fluffier texture. Place as many slices of white bread as will comfortably fit in the bowl of your food processor, and pulse the bread until crumbly. Any leftover bread crumbs can be placed in a resealable plastic bag and frozen for future use.


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