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+ servings

Tian Provençal

by

Derek Farwagi

No ratings yet
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course, Side Dish
Cuisine French
Servings 2
Calories

Equipment

  • 8" oven proof skillet or pan, or similar sized baking dish

Ingredients
  

  • 1 tbsp unsalted butter
  • 1 small Yukon Gold potato
  • Kosher salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 yellow onion
  • 1 zucchini, washed and wiped
  • A handfull cherry toamtoes or a large beefsteak tomatoe
  • 2 tsp Herbs De Provençe or mix of rosemary, dried thyme and oregano.
  • ¼ cup coarse bread crumbs

Instructions
 

  • Set oven to 375 F.
  • Put skillet on a low heat.
  • 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.
  • 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. Cover with the lid to steam the onions.
  • 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. Cover with lid to steam zucchini.
  • Cut the cherry tomatoes in half and arrange as a layer over the zucchini.
  • Drizzle with oil, season with salt and pepper and top the fisninshed tian with the coarse bread crumbs.
  •  Place in the oven without a cover and bake for 30 minutes.
  • Serve hot or at room temperature.
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Keyword Tian, Vegetable dish