110 minutes
A layered vegetable bake with golden potatoes, zucchini, onions, cherry tomatoes, and a crunchy breadcrumb topping.
Cherry Tomatoes, Blanched, peeled
0 oz
Yukon Gold Potatoes, Thinly sliced
each
Yellow Onion, Sliced
each
Zucchini, Sliced
each
Unsalted Butter, Melted
tablespoons
Extra Virgin Olive Oil, Drizzled
0.25 fluid ounces
to taste
to taste
Coarse Bread Crumbs, Sprinkled
0 oz
1. Prepare the base
Melt unsalted butter in a cast-iron skillet over medium heat to create a non-stick layer and add flavor. Arrange thinly sliced Yukon Gold potatoes in the skillet to form an even layer.
2. Layer and season potatoes
Add a second layer of potato slices, season with kosher salt and freshly ground black pepper, and drizzle with extra-virgin olive oil. Cover and let steam.
3. Add onions and zucchini
Layer sliced yellow onion over the potatoes, then add a layer of sliced zucchini on top.
4. Blanch cherry tomatoes
Blanch cherry tomatoes in boiling water for 30 seconds, then peel after cooling.
5. Assemble the tian
Add another layer of seasoned potatoes to the skillet, then place peeled tomatoes on top. Sprinkle with coarse bread crumbs.
6. Bake the tian
Bake the tian in a preheated oven at 375 degrees Fahrenheit for 30 minutes.
7. Rest and serve
Remove the tian from the oven, baste with pan juices, and let cool for about an hour before serving.
Opt for vegetables that have similar cooking times and textures, such as zucchini, yellow squash, tomatoes, eggplant, and red onions, and consider adding bell peppers for extra sweetness and color. Ensure they are fresh and ideally from a farmer’s market for maximum flavor.
Opt for vegetables with similar cooking times and textures like zucchini, yellow squash, tomatoes, eggplant, and red onions. Adding bell peppers can enhance sweetness and color. Fresh, farmer’s market produce ensures maximum flavor.
Use a mandoline or a sharp chef’s knife to slice the vegetables to uniform thickness, around 1/4 inch, for even cooking and a visually appealing pattern.
Use a mandoline or sharp chef’s knife for even slices, around 1/4 inch thick, to ensure even cooking and a visually appealing presentation.
Bake the tian at a moderate temperature (around 350°F/175°C) for 1 to 1.5 hours to allow flavors to meld and vegetables to tenderize.
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