SEASONAL VEGETABLE TIAN
Layered seasonal vegetables are baked until they are meltingly tender.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h15m
Yield Makes one 9-inch tian
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season with salt and pepper, and cook until soft, about 4 minutes. Spread in a 9-inch gratin or round baking dish.
- Arrange vegetables on leek in slightly overlapping circles, alternating zucchini, squash, tomatoes, and eggplant.
- Top with wine, 1 tablespoon oil, oregano, salt, and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.
TIAN
The tian is both a vessel and the name of what's cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive oil and then cooked in a slow oven until each individual vegetable surrenders to the others, becoming one. The true and complete melding of earthy zucchini, sweet onion, waxy potato, juicy and acidic tomatoes is the great achievement of a well-made tian, and resting the finished dish after cooking is no small part of that success. By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out tremendous flavor and aroma. The Sungold tomatoes are beautiful and bright and quite acidic - perfect against the other flavors - but I find the skins unpleasantly leathery-papery when they are cooked, so simply peel them first. Dropping the tomatoes for 30 seconds into seasoned boiling water splits their skins readily and they slip off effortlessly. I would even say it's kind of fun.
Provided by Gabrielle Hamilton
Categories dinner, lunch, vegetables, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
- Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
- Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
- Peel the onion, then slice into even 1/4-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
- Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
- Slice the zucchini into 1/4-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
- Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split - about 30 seconds - retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
- Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
- Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
- Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
- Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
- With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.
VEGETABLE TIAN
Provided by Ina Garten
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute 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 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 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 the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
VEGETABLE TIAN
This is another fantastic recipe form Martha Stewart. This was the first time I had made a Tian, and it was simply delicious!! The marrying of all the flavors, just beautiful -
Provided by Chef mariajane
Categories One Dish Meal
Time 1h
Yield 1 9-inch tian
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season wiht salt and pepper, and cook until soft, about 4 minutes. Spread in an 9-inch gratin (round) baking dish.
- Arrange vegetables on leeks in slightly overlapping circles, alternating zuccini, squash tomatoes, and egg plant.
- Top with wine, 1 tablespoons oil, oregano, salt and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.
Nutrition Facts : Calories 1043.2, Fat 83.4, SaturatedFat 11.6, Sodium 79.4, Carbohydrate 65, Fiber 26.5, Sugar 27, Protein 13.1
HARVEST VEGETABLE TIAN
A tian is a French dish whose name-like that of the casserole and the terrine-refers to the food itself as well as the vessel in which it is cooked.
Provided by Martha Stewart
Categories Vegan Recipes
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees with a rack in the center. Coat the bottom of a 9-by-13-inch baking dish with 1 tablespoon oil.
- Arrange the vegetables in the baking dish in slightly overlapping rows, alternating potato, eggplant, zucchini, and tomato. Season with salt and pepper and top with rosemary sprigs. Place garlic in center of dish. Drizzle all over with remaining 3 to 4 tablespoons oil.
- Bake, swirling baking dish every 10 minutes to distribute oil, until vegetables are tender and garlic is soft, 40 to 50 minutes. This will keep the vegetable moist and tender.
- Remove baking dish from oven. Remove garlic and let stand until cool enough to handle. Squeeze garlic pulp into a small bowl and mash with a fork. Spread over vegetables, or serve on toast, if desired.
VEGETABLE TIAN
This colorful, hearty and delicious Vegetable Tian originated in Provence, France. A mandoline makes easy work of slicing all the vegetables, but if you don't have one, a knife will work well. -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400º. Lightly grease a 10-in. cast iron skillet; sprinkle with 1 cup panko breadcrumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in the bottom of the prepared cast iron pan; set aside. , With a mandoline or sharp knife, cut the squash, potatoes, zucchini and tomatoes into ¼-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second, alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter. , Remove foil; sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.
Nutrition Facts : Calories 287 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 387mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.
More about "seasonal vegetable tian recipes"
ROOT VEGETABLE TIAN RECIPE - SUSAN SPUNGEN | FOOD & WINE
From foodandwine.com
4.5/5 (2)Category Root Vegetables
- Preheat oven to 375°F. Combine chickpeas, reserved 1/4 cup chickpea liquid, and 1/4 teaspoon salt in a food processor; process until mixture is mostly smooth, about 30 seconds. Spread puree evenly on bottom of a 9-inch round (2-quart) baking dish. Starting at outer edge of dish, arrange groupings of 2 or 3 slices of each vegetable, layering and overlapping slightly, in 2 concentric circles, using chickpea puree to steady slices. Tuck remaining vegetable slices in center to fill up dish.
- Stir together cheese and thyme in a small bowl. Brush top of vegetables with oil; sprinkle with pepper and remaining 1 teaspoon salt. Scatter cheese mixture and garlic over tian.
- Cover tightly with aluminum foil, place on a baking sheet, and roast in preheated oven 35 minutes. Uncover and roast until top is lightly browned and vegetables are tender when pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm or at room temperature.
SUMMER VEGETABLE TIAN - JAMIE GELLER
From jamiegeller.com
SUMMER VEGETABLE TIAN RECIPE | EATINGWELL
From eatingwell.com
BAREFOOT CONTESSA | VEGETABLE TIAN | RECIPES
From barefootcontessa.com
VEGETABLE TIAN - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
PROVENçAL-STYLE SUMMER VEGETABLE TIAN RECIPE | COOKING LIGHT
From cookinglight.com
WHAT IS A FRENCH TIAN? - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE A SUMMER VEGETABLE TIAN | TASTE OF HOME
From tasteofhome.com
VEGETABLE TIAN A MOUTHWATERING SUMMER DISH
From lovefrenchfood.com
Cuisine FrenchCategory French Food, Recipes, CookingServings 4Total Time 1 hr
CLASSIC VEGETABLE TIAN FROM PROVENCE - PARDON YOUR FRENCH
From pardonyourfrench.com
4.5/5 (4)Category Provence-Alpes-Côte D’AzurServings 6-8Total Time 1 hr 30 mins
MEDITERRANEAN VEGETABLE TIAN - FAMILY-FRIENDS-FOOD.COM
From family-friends-food.com
VEGETABLE TIAN - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
VEGETABLE TIAN: A TASTE OF A PROVENçAL SUMMER
From theepochtimes.com
PROVENçAL VEGETABLE TIAN RECIPE - GREAT EIGHT FRIENDS
From greateightfriends.com
ROOT VEGETABLE TIAN, WITH OR WITHOUT CHEESE | MOORLANDS EATER
From moorlandseater.com
FRENCH VEGETABLE TIAN WITH SUMMER SQUASH - WE WANT VEGGIES
From wewantveggies.com
SUSAN SPUNGEN’S SEASONAL ROOT VEGETABLE TIAN | FOOD AND WINE …
From youtube.com
VEGETABLE TIAN - PIP RECIPES
From uglyfoodmakeover.com
SEASONAL VEGETABLE TIAN RECIPE | RECIPE | VEGETABLE TIAN, …
From pinterest.ca
ROOT VEGETABLE TIAN | METRO
From metro.ca
SUMMER VEGETABLE TIAN - BRAIN HEALTH KITCHEN
From brainhealthkitchen.com
SIMPLE AND ELEGANT: SUMMER VEGETABLE TIAN - CHELSEA GREEN
From chelseagreen.com
LAYERED VEGETABLE TIAN GALETTE - PARDON YOUR FRENCH
From pardonyourfrench.com
VEGETABLE TIAN – GLUTEN FREE, GRAIN FREE, REFINED SUGAR FREE
From urbnspice.com
VEGETABLE TIAN - PERSNICKETY PLATES
From persnicketyplates.com
SUMMER VEGETABLE TIAN | WILLIAMS SONOMA
From williams-sonoma.com
TIAN PROVENCAL (FRENCH BAKED SUMMER VEGETABLES)
From mediterraneanliving.com
BEST TIAN OF PROVENCAL VEGETABLES RECIPES - FOOD NETWORK
From foodnetwork.ca
EASY VEGETABLE SIDE DISH PROVENCAL TIAN - PERFECTLY PROVENCE
From perfectlyprovence.co
VEGETABLE TIAN • THE WICKED NOODLE
From thewickednoodle.com
SUMMER VEGETABLE TIAN - BUDGET BYTES
From budgetbytes.com
VEGETABLE TIAN - DELICIOUSLY ORGANIC
From deliciouslyorganic.net
SUMMER VEGETABLE TIAN / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
SUMMER VEGETABLE TIAN - SIMPLY NATURAL GOURMET COOKBOOK
From simplynaturalgourmet.com
VEGETABLE TIAN - THE GRACIOUS WIFE
From thegraciouswife.com
FENNEL, BELL PEPPER, & SUMMER SQUASH CREAMY RICE TIAN - LUNACAFE
From thelunacafe.com
MAKE-AHEAD VEGETABLE TIAN - PUDGE FACTOR
From pudgefactor.com
SUMMER VEGETABLE TIAN - A LOVELY PROVENCAL-INSPIRED …
From fromachefskitchen.com
SUMMER VEGETABLES PROVENçAL TIAN FRENCH RECIPE
From myparisiankitchen.com
AUTUMN VEGETABLE TIAN | RECIPE | CUISINE FIEND
From cuisinefiend.com
VEGETABLE TIAN AU GRATIN | CANADIAN LIVING
From canadianliving.com
You'll also love