Last Updated on March 30, 2023
This tian has no breadcrumbs, but uses blanched almond flour instead. The crumb mixture also includes Pecorino Romano cheese, which, as I’ve said in previous posts, is a sheep’s milk cheese that doesn’t tend to bother people with lactose or casein issues.
I like to use Honeyville blanched almond flour because it finely ground.Print
Summer Squash Tian (Paleo, GAPS, SCD, grain free, dairy free option)
- 2 yellow squash, trimmed and sliced evenly into rounds
- 2 zucchini, trimmed and sliced evenly into rounds
- sea salt
- 1 large sweet onion, thinly sliced
- extra virgin olive oil
- 2 garlic cloves, minced or pressed
- 2–3 large ripe tomatoes
- bunch of fresh basil
- 3/4 cup blanched almond flour (I use Honeyville)
- 3/4 cup grated Pecorino Romano Cheese (optional)
- In a large colander in the sink, place the squash and zucchini rounds. Lightly salt and give a toss with your fingers. Salt again. Allow to sit for about 30 minutes to draw out the extra water.
- Meanwhile, heat saute pan on medium heat. Once hot, add a tablespoon or two of olive oil.
- Add the onion and saute until soft and lightly brown, several minutes.
- While onion is sautéing, put a few tablespoons of olive oil in a small bowl. Add the minced garlic. Set aside, allowing the garlic to steep in the oil.
- Preheat oven to 350F. Place onions in bottom of either a large round quiche dish or 9″x13″ pan.
- Next, layer the squash and zucchini on top of onions in a sort of fallen-down domino effect. (Make sense? Sorry, I’m no Food Network star.)
- Slice tomatoes into thin rounds and place atop the squash and zucchini.
- Drizzle the tian with the garlic-infused olive oil.
- In a medium bowl, mix almond flour with Pecorino.
- Add a tablespoon or two of olive oil and mix with a fork.
- Sprinkle on top of the tian.
- Bake until top is golden brown and veggies are bubbling, about 45 minutes.