Layered Vegetable Tian

This vegetable tian is a warm, rustic dish that brings out the best in summer vegetables. Thinly sliced zucchini, tomatoes, and potatoes are layered over sweet, sautéed onions and garlic, then baked until tender and golden with a topping of melted Gruyère cheese.

Perfect as a hearty vegetarian main or an elegant side dish, this tian is simple, wholesome, and packed with flavor.

Ingredients

• Good olive oil

• 2 large yellow onions, cut in half and sliced

• 2 garlic cloves, minced

• 1 pound medium round potatoes, unpeeled

• 3/4 pound zucchini

• 1 1/4 pounds medium tomatoes

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon fresh thyme leaves, plus extra sprigs for garnish

• 2 ounces Gruyère cheese, grated

Directions

1. Preheat your oven to 375°F (190°C). Lightly brush a 9x13-inch baking dish with olive oil.

2. Sauté the aromatics: In a medium sauté pan, heat 2 tablespoons of olive oil over medium-low heat. Add the onions and cook for 8 to 10 minutes, until soft and translucent. Stir in the minced garlic and cook for another 1 minute. Spread the onion mixture evenly across the bottom of the prepared baking dish.

3. Slice the vegetables: Thinly slice the potatoes, zucchini, and tomatoes into 1/4-inch rounds.

4. Layer the vegetables: On top of the onion mixture, arrange the sliced vegetables in alternating rows (potato, zucchini, tomato), fitting them tightly in a single layer.

5. Season: Sprinkle with salt, pepper, thyme leaves, and add a few sprigs of thyme on top. Drizzle with 1 tablespoon of olive oil.

6. Bake covered: Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.

7. Add cheese and finish baking: Remove the foil and thyme sprigs, sprinkle the Gruyère evenly over the vegetables, and bake uncovered for another 25–30 minutes, until the cheese is melted and golden brown.

8. Serve: Let it rest for a few minutes, then serve warm, garnished with extra thyme if desired.

Tips

• Make it ahead: Assemble and bake the covered tian ahead of time, then add cheese and finish baking before serving.

• Try variations: Swap Gruyère with Parmesan, or add eggplant for a different texture.

• Serve with: Crusty bread, a green salad, or alongside roast chicken or fish.

Tian is both the name of the dish and the French earthenware vessel it’s traditionally baked in. Even without a traditional tian dish, this recipe brings a bit of Provençal charm to any table. Share this article or subscribe to our newsletter for updates.