A Deconstructed Tian

September 2, 2020

The zucchini, potato, tomato tian I like to make so much can actually take a bit of time cutting everything up to similar size and laying it out just so. Generally I don’t mind the work at all, but the cherry tomatoes this year have been off the charts good and I found the most gorgeous eggplants that were quite small, so I decided to make it all sort of a hash. Then put a piece of fish on it and called it a day. It is our Wine & Dine Wednesday post for the week.

Oven to 400, of course. Let that heat up while you get things ready. Do a big chop on the onion and a fine chop on the garlic. I used 3 cloves. Add the onions to a skillet with extra virgin olive oil cooking for a few minutes, using a wooden spoon to move it around. You want the onions to just start to soften and get a slight bit of color. Then add the garlic and cook for a minute, then take off of heat. In a big oven proof pan, add a very generous glug of EVOO. Add the cherry tomatoes whole. Quarter the potatoes and add. The eggplant cut into 3/4 inch discs, add. Salt & pepper liberally over the whole thing. Either with your hands or the wooden spoon mix all together so the oil coats all. Spread out evenly in the pan. Add the onion garlic mixture over the whole thing. Add to oven and cook for 45 minutes. While that cooks, grate a super generous (trust me, you will be quite happy you were generous) amount of Gruyère cheese. Let that all rain over the top of the entire mixture. Back in the oven for 15 minutes. Done! The tomatoes will have completely broken up and caramelized a bit with the juices coating everything that makes it all pretty heavenly. The cheese adds a final layer that is out of this world. I roasted in that same oven for 20 minutes black cod and placed it on top for a super simple meal. This all would be awesome with chicken. Anything really. Or as a vegetarian option all on its own.