A tian is a vegetable dish from Provence made of layered vegetables, herbs and cheeses. This warm and cheesy dinner is full of healthy zucchini and tomatoes, and tastes just as good reheated as it does fresh out of the oven.
- Good olive oil
- 2 large yellow onions, cut in half and sliced
- 2 garlic cloves, minced
- 1 pound medium round potatoes, unpeeled
- ¾ pound zucchini
- 1 ¼ pounds medium tomatoes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus extra sprigs
- 2 ounces Gruyere cheese, grated
- Preheat the oven to 375 degrees.
- Brush a 9x13x2-inch baking dish with olive oil.
- In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes until translucent.
- Add the garlic and cook for another minute.
- Spread the onion mixture on the bottom of the baking dish.
- Slice the potatoes, zucchini and tomatoes in ¼-inch thick slices.
- Layer them alternatively in the dish on top of the onions, fitting them tightly, making only one layer.
- Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
- Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
- Uncover the dish, remove thyme sprigs, sprinkle the cheese on top and bake for another 30 minutes, or until browned.
- Serve warm.
Source: Barefoot in Paris