Zucchini and Tomato Tian

Zucchini and Tomato Tian

A tian is a Provençal vegetable dish named after the shallow earthenware dish it was traditionally baked in. In this version, thin rounds of green zucchini and red tomato are fanned into small individual tians, finished with Niçoise olives, basil and breadcrumbs, and baked for just ten minutes. It brings colour and freshness to a rich holiday plate next to the roast turkey and the gratin dauphinois.

Ingredients (4 portions)

• 1 medium green zucchini
• 4 small Roma or plum tomatoes, about the same diameter as the zucchini
• Salt and white pepper, to taste
• Olive oil, to drizzle

Garnish

• 20 Niçoise black olives, pitted
• 8 large basil leaves, cut into chiffonade
• 1 tablespoon breadcrumbs

Method

1. Preheat the oven to 450°F. Trim the ends off the zucchini and cut it into very thin rounds. For even slices, use a mandoline.
2. Core the tomatoes but do not peel them. Cut them into rounds the same thickness as the zucchini.
3. Place a 2-inch ring mould on a baking sheet. Inside the ring, arrange overlapping slices, alternating zucchini and tomato in a fan shape. Season and drizzle with olive oil.
4. Add 3 to 5 olives per tian, the basil chiffonade and a sprinkle of breadcrumbs. Lift off the rings and bake for 10 minutes. Garnish the centre with a fresh basil leaf.

Chef’s tips

• Same size, same thickness. Choose tomatoes the same diameter as the zucchini and slice both equally thin, so every slice cooks in the same ten minutes.
• Use a mandoline with its guard. It gives perfectly even rounds; always use the hand guard.
• Prepare ahead. On the day, you can build the tians on the baking sheet a few hours ahead and keep them in the refrigerator. Add the olives, basil and breadcrumbs and bake just before serving.
• Timing with the turkey. The tians bake at 450°F while the turkey rests and you make the gravy, so they arrive at the table hot.

See the full recipe in the library: Zucchini and Tomato Tian.