Best Tian A La Provencal Rustic Vegetable Tart Recipes

Tian Provencal With Polenta image

Provided by Martha Stewart

Time 1h45m

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil, plus more for baking dish
2 cups whole milk
1 1/2 cups quick-cooking polenta
Coarse salt and freshly ground pepper
1 large leek, white and pale-green parts only, thinly sliced into half-moons and washed well (2 cups)
1/2 small eggplant (6 ounces), cut into 1/8-inch rounds
1 large zucchini (10 ounces), cut into 1/8-inch rounds
2 medium tomatoes (10 ounces), cut into 1/8-inch rounds
1 cup coarsely grated (on the large holes of a box grater) Gruyere

Steps:

Preheat oven to 425 degrees. Brush a shallow 2-quart baking dish with oil. Bring milk and 2 1/2 cups water to a simmer in a medium pot. Whisk in polenta; cook, whisking, 1 minute. Season with salt and pepper. Transfer to prepared dish, spreading in an even layer.
Layer half of leek, eggplant, zucchini, and tomatoes over polenta. Drizzle with 3 tablespoons oil; season with salt and pepper. Scatter with half of cheese. Repeat layering with remaining ingredients, omitting cheese.
Bake 30 minutes. Press vegetables down with a spatula; sprinkle with remaining cheese. Bake until vegetables are knife-tender and edges are caramelized, about 35 minutes more. (If cheese is darkening too quickly, tent with foil.) Let cool slightly before serving.

Tian a La Provencal (Rustic Vegetable Tart) image

Provided by blucoat

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

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