It’s the middle of winter and not a farmers’ market in sight. But this tian (pronounced tee-yan) should satisfy your veggie fix.
It’s a traditional Provence dish of chopped vegetables cooked in olive oil then baked au gratin — a perfect dish for a buffet or dinner party. Score this weekend and serve a tian along with sliders!
Lib’s Vegetable Tian
Serves 10 – 12
Extra-virgin olive oil
2 large onions, cut in half, sliced thin
2 garlic cloves, minced
1 pound fingerling potatoes, unpeeled
3 medium thin zucchini
1 1/4 pounds Roma tomatoes
Kosher salt and freshly ground black pepper
Fresh thyme sprigs
2 ounces of Gruyere cheese, grated
Preheat oven to 375ºF. Brush a 9x13x2-inch baking dish with olive oil.
Heat 1 1/2 tablespoons of olive oil in a medium saute pan, cook the onions for 8-10 minutes, until translucent. Add the garlic and cook for another minute.
Spread the onion mixture onto the bottom of the baking dish; set aside.
Take a vegetable peeler and make 4 slices evenly spaced down the zucchini, this is to create an attractive design. Then slice the zucchini, potatoes and tomatoes in 1/4-inch thick slices. Layer them alternately in the baking dish on top of the onions, fitting them tightly into rows. (note photo)
Sprinkle with salt and pepper, thyme sprigs and drizzle with approximately 1 tablespoon of olive oil. Cover with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
Uncover the dish, sprinkle the cheese on top and bake for another 30 minutes until browned.