French vegetable "tian" with goat cheese
A tian is a classic dish from my beloved childhood South of France. It is perfect served alongside grilled meat or fish, or just aside a salad for a light lunch. It is perfect to use up all of your summer vegetables. I like to use mixed provencal herbs and garlic for the seasoning but dried oregano works brilliantly too. A super easy one to make vegan by simply skipping the cheese. It’s a bit like a structured ratatouille!
ingredients
serves 4
2 medium courgettes
1 medium white onion, finely chopped
1 large aubergine
4 large tomatoes
2 cloves of garlic, finely chopped
4-5 tablespoon polenta
120-150g goat cheese, crumbled or cubed
1 tablespoon mixed dried Provence herbs (adjust to taste)
Olive oil
Salt
Black pepper
method
prep time: 20mins
cook time: 1hr
Preheat the oven to 180°C.
Brush your loaf tin (or glass or ceramic dish) with olive oil.
Add the polenta evenly to the bottom of that dish.
Peel and finely chop the onion and garlic, set aside.
Thinly slice the aubergine, courgettes and tomatoes.
Start adding vegetable slices vertically in your dish in any colour pattern you fancy!
Sprinkle the chopped garlic and onion, salt and black pepper.
Sprinkle with the herbs and drizzle with olive oil.
Cover with foil, slightly tucking it into the side.
Slide in the oven and bake for 45 minutes.
Then remove foil, sprinkle with goat cheese and bake for another 15 minutes.
Serve warm straight out of the oven.
the health boost tip
You can’t go wrong with this dish! Packed with all the colours, all the vegetables and polyphenols…
This dish is brilliant for feeling a crowd as it can also be made in a large round dish. It makes such a fantastic side to a summer barbecue or a light lunch with an extra green salad and a little leftover roast chicken.
