"Summer vegetables, drenched in quality olive oil and then cooked in the oven until all the vegetable and herb flavors meld together."
Tian Provençale
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- Recipe Card
Prep time: 15mins
Cook time: 35mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 tablespoons unsalted butter
- 1 Yukon Gold potato
- Kosher salt and freshly ground black pepper
- 1/4 extra-virgin olive oil
- 1 yellow onion
- 1 zucchini, washed and wiped
- A handfull cherry toamtoes
- 2 tablespoons Herbs De Provençe or mix of rosemary, dried thyme and oregano.
- 1 1/4 cup coarse bread crumbs
Method
Step 1
Put skillet on a low heat.
Step 2
Peel the potatoes and slice across the width into 1/4-inch-thick disks keeping the skillet on the burner and leaving the heat on while you start to build the tian. Add a drizzle of olive oil and layer the potatoes. Cover with a lid to slightly steam while you slice the yellow onion.
Step 3
Peel the onion, then slice into 1/4-inch wide disks and layer on top of potatoes. Drizzle a little olive oil and sprinkle a teaspoon of the herbs.
Step 4
Slice the zucchini into 1/4-inch-thick disks and and layer over the onions. Season with salt and pepper, drizzle with oil and re-cover with the lid. Drizzle a little olive oil and sprinkle the rest of the herbs.
Step 5
Cut the cherry tomatoes in half and arrange as a layer over the zucchini.
Step 6
Drizzle with oil, season with salt and pepper and top the fisninshed tian with teh coarse bread crumbs.
Step 7
Place in the oven to bake for 30 minutes.
Step 8
Serve hot or at room temperature.