1 medium onion, thinly sliced
1 medium head garlic, peeled and diced
6 medium yellow squash, thinly sliced
6 small tomatoes, seeded and chopped
2 teaspoons cooked white wine vinegar
1 (4 ounce) package cream cheese, softened
1 cup prepared mustard
1/2 cup finely chopped celery
1/2 cup chopped fresh parsley
1/4 cup chopped green onions
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon dried tarragon
1 1/2 teaspoons dried oregano
Heat oven to 400 degrees F (200 degrees C).
Slice the onion and garlic into pieces, then transfer to a 9x13 inch baking dish. Fill out 2 layers of cheese cheese mixture with one tomato and one tablespoon celery and one black pepper.
Dust with salt, pepper, celery and black pepper. Drizzle with cream sauce. Sprinkle pecans over cheese.
Bake 20 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and add final tomato and celery layer. Bake 20 minutes more, or until cheese is bubbly and bubbly bubbly.