{"id":2045,"date":"2022-08-13T17:13:06","date_gmt":"2022-08-13T17:13:06","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2045"},"modified":"2024-02-09T21:34:47","modified_gmt":"2024-02-09T21:34:47","slug":"zucchini-and-tomato-tian-with-caramelized-onions-tian-de-courgettes-aux-tomates","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/zucchini-and-tomato-tian-with-caramelized-onions-tian-de-courgettes-aux-tomates\/","title":{"rendered":"Zucchini and Tomato Tian with Caramelized Onions\u2014Tian de Courgettes aux Tomates"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Zucchini and Tomato Tian with Caramelized Onions\u2014Tian de Courgettes aux Tomates<\/span><\/h2>\n
<\/div>\n
Hailing from Provence and named for the region's popular terra-cotta dishes, tian\u00a0<\/em>is a combination of summer vegetables perfumed with\u00a0olive oil and thyme and crusted with Gruy\u00e8re cheese. The trick to a great tian is figuring out how to ensure perfectly cooked vegetables; mushy or undercooked vegetables will not do. We lined the dish with a layer of caramelized onions, to which we added some minced garlic to achieve full aromatic flavor. Similar-size zucchini and summer squash plus plum tomatoes, which have a\u00a0similar diameter to squash, made up the rest of the vegetables. Slicing them all on a mandoline gave us perfect slices in seconds. Alternating the vegetable slices and keeping them fairly tightly shingled gave us the look we wanted and kept the whole dish sliceable. As for cooking the tian, we found that covering the baking dish with foil trapped the heat and partially steamed the vegetables, allowing them to keep their moisture. After they'd steamed for 30 minutes, we sprinkled cheese over the top and returned the dish to the oven for the second phase of cooking.<\/span><\/div>\n
<\/div>\n\n
<\/div>\n\n
Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>From America’s Test Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bc<\/span> cup<\/span> extra-virgin olive oil<\/span> divided<\/span><\/li>
  • 3<\/span> onions<\/span> halved and sliced \u00bc inch thick (about 3 cups)<\/span><\/li>
  • Salt and pepper<\/span><\/li>
  • 2<\/span> garlic cloves<\/span> minced<\/span><\/li>
  • 1<\/span> pound<\/span> zucchini<\/span> trimmed and sliced 1\/4 inch thick<\/span><\/li>
  • 1<\/span> pound<\/span> yellow squash<\/span> trimmed and sliced 1\/4 inch thick<\/span><\/li>
  • 1<\/span> pound<\/span> plum tomatoes<\/span> cored and sliced 1\/4 inch thick<\/span><\/li>
  • 1<\/span> teaspoon<\/span> minced fresh thyme<\/span><\/li>
  • 2<\/span> ounces<\/span> Gruy\u00e8re cheese<\/span> shredded (1\/2 cup)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>

    <\/span>BEFORE YOU BEGIN<\/span><\/h4>
    • Try to buy squash and tomatoes that have roughly the same diameter. Slicing the vegetables \u00bc inch thick is crucial for the success of this dish; use a mandoline or a food processor fitted with a slicing disk. You can also slice them carefully by hand using a very sharp knife. An oven-safe Proven\u00e7al-style gratin dish can be substituted for the 13 by 9-inch baking dish, as long as it\u2019s of similar size.<\/span><\/div><\/li><\/ul><\/div>

      <\/span>INSTRUCTIONS<\/span><\/h4>
      • Adjust oven rack to middle position and heat oven to 375\u00b0F. Brush 13 by 9-inch baking dish with 1 tablespoon oil; set aside.<\/span><\/div><\/li>
      • Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions and \u00bd teaspoon salt and cook until softened and lightly browned, 12 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Spread onion mixture on bottom of prepared dish.<\/span><\/div><\/li>
      • Alternately shingle zucchini, yellow squash, and tomatoes into single layer of 4 tightly fit rows on top of onions. Sprinkle with thyme, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Cover dish with aluminum foil and bake until vegetables are tender, about 30 minutes.<\/div><\/li>
      • Remove foil, sprinkle Gruy\u00e8re over top, and continue to bake until bubbling around edge and lightly browned on top, 20 to 30 minutes longer. Let rest for 10 minutes before serving.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2042,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[618,136,559,140,1712],"tags":[],"class_list":["post-2045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-entree","category-french","category-side","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/08\/29840_sfs-zucchini-and-tomato-tian-with-caramelized-onions-007.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2045"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2045\/revisions"}],"predecessor-version":[{"id":2046,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2045\/revisions\/2046"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2042"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}