Tomato and Root Vegetable Tian
Inspiration for this post comes from Sauce and Sensibility. I almost didn’t want to mention that because her’s is so much prettier than mine. It tasted good, though! We had sweet potatoes, turnips, and red skinned potatoes to use up, so I decided to make a root veggie tian with tomato, swiss cheese, and white wine.
Tomato and Root Vegetable Tian
Serves 4 as a Side
1 Onion
2 Cloves of Garlic
1 Tomato
2 Red Skinned Potatoes
2 Sweet Potatoes
3 Turnips
Olive Oil
1 Tbsp Butter
1 tsp each of: thyme, rosemary, basil, oregano, sage
1/4 Cup Red Wine
1/4 Cup Swiss Cheese
In a frying pan, sautee olive oil and finely chopped onions for 5-7 minutes until tender. Add minced garlic cloves and herbs- cook a minute or two. Add knob of butter, allow to melt, and transfer to a casserole dish. Slice potatoes and turnips into thin rounds- about 1/2 cm thick, and slice tomato. Arrange over onion and garlic mixture, with each slice overlapping the other. Drizzle over some olive oil and wine. Grate swiss cheese over veggies, and add some fresh thyme on top if you’ve got it. Season with salt and pepper. Spray some foil with some pam and wrap over the casserole dish. Cook in the oven at 400 for about 50 mins. Remove foil and cook another 10 mins or so. Serve with a salad and some crusty french bread.
P.S. Notice the St Patrick’s Day themed Lonely Bean that Jon did today!
the “inspiration dish” looks like the one from Ratatouille!
I know!! It’s so pretty
I love the idea of the root vegetables, your version looks really delicious–thanks for visiting Sauce and Sensibility…
When we saw Ratatouille (the movie) and saw Remy making his ratatouille Susan and I immediately said to each other, “That’s our Tian”. Boy those French know how to cook!
I love the coloring on your Tian, I can’t wait to try out this recipe. Thanks!
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