Best Tian A La Provencal Rustic Vegetable Tart Recipes

Provencal Vegetable Tian image

Provided by Martha Stewart

Time 1h25m

Number Of Ingredients 9

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) 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

Vegetable Tian image

Provided by Ina Garten

Categories side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

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.

Seasonal Vegetable Tian image

Provided by Martha Stewart

Time 1h15m

Yield Makes one 9-inch tian

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, quartered lengthwise, rinsed well, and cut into 1/4-inch slices (1 1/2 cups)
1 garlic clove, minced
Coarse salt and freshly ground pepper, to taste
1 zucchini, unpeeled, very thinly sliced (1 cup)
1 yellow squash, unpeeled, very thinly sliced (1 cup)
2 plum tomatoes, very thinly sliced (3 cups)
1 small Italian eggplant, unpeeled, very thinly sliced (1 cup)
1/4 cup dry white wine, such as Sauvignon Blanc
1 tablespoon chopped fresh oregano
Grated Parmesan, for serving

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.