VEGETABLE TIAN
Provided by Ina Garten
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
POTATO AND SWEET POTATO TIAN
Layer-and-bake dishes offer ways to turn leftovers into something luscious -- and they're ideal mediums for healthful ingredients. In this dish, a little Gruyere cheese provides a decadent texture, while sweet potatoes, leeks, and tangy grated apple make the dish especially moist, so you can use less fat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Toss together potatoes, sweet potatoes, apple, leeks, oil, and 1 teaspoon salt. Season with pepper. Transfer to a 9-by-12-inch oval baking dish, spread into a thin layer, and cover with parchment-lined foil. Bake for 15 minutes. Raise oven temperature to 400. Remove, uncover, and top with Gruyere. Bake until bubbling and top is browned, about 30 minutes.
Nutrition Facts : Calories 150 g, Cholesterol 8 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 195 g
SWEET-POTATO-AND-SAGE TIAN
Layers of thinly sliced sweet potatoes are baked in a sage-infused cream for this tian, which is a French term for both the style of casserole as well as the shallow earthenware dish it is traditionally baked in. Simple and satisfying, this side dish pairs will pair just as well with a Thanksgiving turkey as it will with a holiday ham.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 2h
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Brush butter evenly over bottom and sides of a 9-by-12-inch oval baking dish, 8-by-10-inch rectangular baking dish, or other shallow 2-to-2 1/2-quart dish. Sprinkle 1/2 cup cheese evenly over butter; season with ground pepper.
- Combine half-and-half, 20 sage leaves, garlic, and peppercorns in a large saucepan; season with 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until reduced by half, 15 to 20 minutes. Strain, discarding solids; season to taste.
- Meanwhile, slice sweet potatoes into 1/8-inch-thick rounds. Snugly arrange slices vertically in prepared baking dish. Tuck remaining 12 sage leaves between potatoes; carefully pour half-and-half mixture over top. Sprinkle top with remaining 1/2 cup cheese and lightly drizzle with oil.
- Roast until potatoes are tender and top is golden brown, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 15 minutes before serving.
VEGETABLE TIAN
This colorful, hearty and delicious Vegetable Tian originated in Provence, France. A mandoline makes easy work of slicing all the vegetables, but if you don't have one, a knife will work well. -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400º. Lightly grease a 10-in. cast iron skillet; sprinkle with 1 cup panko breadcrumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in the bottom of the prepared cast iron pan; set aside. , With a mandoline or sharp knife, cut the squash, potatoes, zucchini and tomatoes into ¼-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second, alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter. , Remove foil; sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.
Nutrition Facts : Calories 287 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 387mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.
VEGETABLE TIAN
Provided by Bon Appétit Test Kitchen
Categories Potato Side Bake Dinner Casserole/Gratin Parmesan Eggplant Zucchini Sweet Potato/Yam Fall Healthy Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Combine vegetables in a large bowl. Combine oil, 2 tablespoons butter, and anchovies in a small skillet and cook over medium heat, stirring and mashing anchovies with a wooden spoon until they dissolve, about 2 minutes. Add garlic and stir until garlic is softened but not browned, about 1 minute. Stir in thyme, salt, pepper, and nutmeg. Pour mixture over vegetables; toss gently to coat.
- Butter baking dish. Arrange vegetables upright in dish, alternating the vegetables and placing them in tight concentric circles. Bake until vegetables are almost tender and lightly golden, about 20 minutes. Remove from oven and sprinkle with cheese. Bake until cheese is melted and vegetables are fully cooked, 10 minutes more.
TIAN
The tian is both a vessel and the name of what's cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive oil and then cooked in a slow oven until each individual vegetable surrenders to the others, becoming one. The true and complete melding of earthy zucchini, sweet onion, waxy potato, juicy and acidic tomatoes is the great achievement of a well-made tian, and resting the finished dish after cooking is no small part of that success. By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out tremendous flavor and aroma. The Sungold tomatoes are beautiful and bright and quite acidic - perfect against the other flavors - but I find the skins unpleasantly leathery-papery when they are cooked, so simply peel them first. Dropping the tomatoes for 30 seconds into seasoned boiling water splits their skins readily and they slip off effortlessly. I would even say it's kind of fun.
Provided by Gabrielle Hamilton
Categories dinner, lunch, vegetables, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
- Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
- Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
- Peel the onion, then slice into even 1/4-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
- Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
- Slice the zucchini into 1/4-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
- Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split - about 30 seconds - retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
- Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
- Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
- Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
- Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
- With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.
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SWEET POTATO TIAN - JAMIE GELLER
From jamiegeller.com
Cuisine FrenchCategory Starches, Side DishServings 8Total Time 1 hr 20 mins
- Preheat oven to 350°F. Grease a 9X13 casserole with evoo. 1. Pick up a 3 inch stack of potatoes and arrange in a spiral pattern. Continue with all potatoes, forming an attractive spiral pattern, mixing and alternating sweet potatoes and Russets. Scatter garlic and thyme across potatoes. Season with salt and pepper.
- 2. Pour broth over potatoes. The broth should come up about 2-inches in the pan. Cover with foil and roast for 30 minutes.
- 3. Uncover and continue cooking until potatoes are browned on edges and crispy and broth has been absorbed, about 30 minutes more.
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