Ingredients
- 6 peeled garlic cloves
- 1/2 cup heavy cream
- zucchini, sliced 1/4 inch thick 6 oz.
- yellow summer squash, sliced 1/4 inch thick 6 oz.
- Olive oil, as needed
- 1 small red onion, peeled and halved, and cut into thin half-moons
- 1/2 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup julienned basil leaves
- 1/2 lb sliced Roma tomatoes
- 12 large hard-boiled eggs, peeled and sliced
Directions
- Place the eggs in a large pot and cover with cold water by one inch.
- Place the pot over high heat and bring to a boil.
- Cover the pot and turn the heat off and let sit 10 minutes, then drain and transfer eggs to an ice bath to chill for at least 15 minutes before peeling.
- Place garlic cloves in small sauce pot, cover with water and bring to boil; drain. Cover with fresh water, simmer until cloves are tender, 5 to 10 minutes; drain. Puree garlic and cream together with blender; season with salt and white pepper, to taste. Simmer cream over low heat to reduce slightly, about 5 minutes. Remove from heat; cool.
- Toss zucchini and squash with 2 tablespoons olive oil, season with salt and pepper.
- Toss onion with 1 tablespoon olive oil, season with salt and pepper.
- Combine and toss bread crumbs with 1/4 cup olive oil; set aside.
- Heat oven to 400° F.
- Lay the zucchini, yellow squash and onion in a single layer on greased sheet pans. Bake at 400° F for 6 minutes until tender. Reduce oven heat to 350° F.
- To assemble the tians, spray-coat 6 (4 to 5-inch) gratin baking dishes. (you can also prepare in one large dish)
- For each dish, alternate zucchini, yellow squash and onion slices to cover the bottom of the dish. Sprinkle with 1 teaspoon cheese. Add two sliced eggs, and drizzle over 1-1/2 tablespoons garlic cream. Sprinkle on 2 teaspoons basil, then top with 1-2 tomato slices, an additional 1 1/2 teaspoons cheese and about 1 tablespoon bread crumbs. Bake 15 to 20 minutes until edges are bubbly and brown and tians are cooked to a minimum internal temperature of 160° F. Serve immediately.