Best Provencal Vegetable Tian Recipes

PROVENCAL VEGETABLE TIAN

Provencal Vegetable Tian image

Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h25m

Number Of Ingredients 9

Ingredients

6 tablespoons extra-virgin olive oil, divided
2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
Coarse salt and freshly ground pepper
1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
1 large zucchini (8 ounces), sliced 1/4 inch thick
3 large beefsteak tomatoes, sliced 1/4 inch thick
1/4 cup pitted Kalamata olives, pitted and roughly chopped
2 teaspoons fresh thyme leaves, divided, plus more for garnish

Steps:

Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

TIAN A LA PROVENCAL (RUSTIC VEGETABLE TART)

Tian a La Provencal (Rustic Vegetable Tart) image

Make and share this Tian a La Provencal (Rustic Vegetable Tart) recipe from Food.com.

Provided by blucoat

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 baking potatoes, peeled
3 tomatoes, sliced
3 zucchini, sliced
1 red onion, sliced
1 head garlic, unpeeled
1/2 cup olive oil
5 -6 rosemary sprigs
salt and pepper, to taste

Steps:

PREHEAT oven to 400°F Thinly slice potatoes, tomato, onion and zucchini.
ARRANGE vegetables in a shallow baking dish, alternating each.
PUT the garlic in the center of the dish. Sprinkle with salt and pepper and pour the oil over the vegetables.
ARRANGE the rosemary sprigs on top of the vegetables and bake for 30 to 40 minutes, or until the potatoes are tender. Pour off excess oil and serve immediately.

Nutrition Facts : Calories 401.4, Fat 27.6, SaturatedFat 3.9, Sodium 27.3, Carbohydrate 36.8, Fiber 5.3, Sugar 7.2, Protein 5.7

PROVENCAL VEGETABLE TIAN

PROVENCAL VEGETABLE TIAN image

Categories Vegetable

Number Of Ingredients 23

Ingredients

Provencal Vegetable Tian
Ingredients:
Olive oil
2 c thinly sliced leeks, white and pale-green parts only, rinsed (1 large leek)
2 -3 large Yukon Gold potatoes
1 small eggplant, trimmed (peeled if desired)
1 large zucchini
1 small butternut squash
3 large tomatoes or 6 plum tomatoes
2 t. fresh thyme leaves
grated Gruyere cheese
Directions:
Slice the potatoes, eggplant, zucchini, butternut squash and tomatoes into ⅛ to ¼ inch slices.
Preheat oven to 450 degrees. Grease a shallow baking dish (9 x 9 inch or 8 x 10 inch) with a little oil.
Saute leeks with oil until tender then spread in the bottom of the baking dish.
Place the vegetable slices in vertical rows (see photo). Try to completely pack the dish because the vegetables will shrink some while roasting.
Note: I like to use the repeating sequence of potato, eggplant, butternut, tomato and zucchini - beginning and ending with the potato.
Sprinkle with salt, pepper and thyme leaves then drizzle with olive oil.
Cover loosely with foil and bake for about 25 minutes. Remove the foil, scatter on the cheese and bake until the potato and butternut are tender and the vegetables around the edges are well caramelized, about 45 minutes more.
Let cool 10 minutes before slicing.
Can be made ahead and reheated in a 350 degree oven.
Note: Feel free to use a variety of other vegetable combinations or substitutions! Mushroom slices, red onion, yellow squash are also great additions.
Sent from Paprika Recipe Manager. http://www.paprikaapp.com

Steps:

Provencal Vegetable Tian Ingredients: Olive oil 2 c thinly sliced leeks, white and pale-green parts only, rinsed (1 large leek) 2 -3 large Yukon Gold potatoes 1 small eggplant, trimmed (peeled if desired) 1 large zucchini 1 small butternut squash 3 large tomatoes or 6 plum tomatoes 2 t. fresh thyme leaves grated Gruyere cheese Directions: Slice the potatoes, eggplant, zucchini, butternut squash and tomatoes into ⅛ to ¼ inch slices. Preheat oven to 450 degrees. Grease a shallow baking dish (9 x 9 inch or 8 x 10 inch) with a little oil. Saute leeks with oil until tender then spread in the bottom of the baking dish. Place the vegetable slices in vertical rows (see photo). Try to completely pack the dish because the vegetables will shrink some while roasting. Note: I like to use the repeating sequence of potato, eggplant, butternut, tomato and zucchini - beginning and ending with the potato. Sprinkle with salt, pepper and thyme leaves then drizzle with olive oil. Cover loosely with foil and bake for about 25 minutes. Remove the foil, scatter on the cheese and bake until the potato and butternut are tender and the vegetables around the edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing. Can be made ahead and reheated in a 350 degree oven. Note: Feel free to use a variety of other vegetable combinations or substitutions! Mushroom slices, red onion, yellow squash are also great additions. Sent from Paprika Recipe Manager. http://www.paprikaapp.com