Autumn Tian Food

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AUTUMN TIAN



Autumn Tian image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 3h

Number Of Ingredients 7

1 pound beets (about 3 medium), preferably a mix of red, golden, and Chioggia, trimmed and scrubbed
1 medium onion, thinly sliced
6 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves
Coarse salt and freshly ground pepper
1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 1/4-inch slices
1 pound plum tomatoes (about 3), cut crosswise into 1/4-inch slices

Steps:

  • Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about 1 hour, 20 minutes. Let cool completely. Peel and cut crosswise into 1/4-inch slices.
  • Increase oven temperature to 425 degrees. Toss onion with 1 tablespoon oil and half of thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish. On a cutting board, stack 1 slice each potato, beet, and tomato. Season with salt and pepper. Repeat with remaining vegetables, keeping each stack separate. Transfer stacks to dish and shingle to overlap slightly. Sprinkle with remaining thyme and drizzle with 2 tablespoons oil. Cover tightly with parchment-lined foil.
  • Bake 30 minutes. Uncover; drizzle with remaining 3 tablespoons oil. Bake, uncovered, until vegetables are tender and tomatoes are caramelized, about 35 minutes more. Let cool slightly before serving.

THREE VARIETY SQUASH TIAN



Three Variety Squash Tian image

In this tian -- a French shallow casserole -- a colorful assortment of squash slices are paired with fresh tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 8

1 1/4 pounds assorted squash, such as ‘Costata Romanesco,’ patty pan, yellow, green, and black, sliced 1/8 inch thick
2 medium ripe tomatoes (1 pound), sliced 1/8 inch thick
3 tablespoons olive oil
5 tablespoons homemade or low-sodium canned chicken stock
Salt and freshly ground pepper
2 tablespoons fresh thyme leaves, plus sprigs for garnish
1 cup fresh bread crumbs
2 tablespoons unsalted butter, melted

Steps:

  • Heat oven to 350 degrees. In a 10-inch round gratin dish, arrange squash slices and tomatoes in an overlapping pattern to fill the dish. Brush vegetables with olive oil; drizzle the remaining oil on top. Drizzle the chicken stock on top. Sprinkle with salt and pepper and 1 tablespoon thyme leaves.
  • In a medium bowl, combine the bread crumbs, butter, and remaining thyme, and season with salt and pepper. Arrange bread-crumb mixture on top of the vegetables. Bake until the vegetables are tender and the bread crumbs are golden, about 50 minutes. Remove from oven, garnish with thyme sprigs, and serve.

VEGETABLE TIAN



Vegetable Tian image

If you don't have a shallow baking dish for this vegetable tian, you can use a 9-inch square baking dish. This dish is full of nutritious vegetables-which is just one aspect of why we love this flavorful recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 55m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 small onion, halved and thinly sliced
1 large garlic clove, thinly sliced
1 tablespoon fresh oregano
Coarse salt and freshly ground pepper
2 medium carrots, sliced diagonally 1/8 inch thick
1 medium zucchini, sliced 1/8 inch thick
1 medium Red Bliss potato, sliced 1/8 inch thick

Steps:

  • Preheat oven to 425 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Add onion, garlic, and oregano, and toss to coat. Season with salt and pepper.
  • Arrange remaining vegetables over onion mixture, alternating carrots, zucchini, and potato, and overlapping each. Drizzle with 1 tablespoon oil; season with salt and pepper. Cover with parchment, then foil. Roast in oven for 20 minutes. Uncover, drizzle with remaining tablespoon oil, and roast, basting with pan juices every 10 minutes, until tian is light gold, about 25 minutes. Let cool slightly; serve.

SEASONAL VEGETABLE TIAN



Seasonal Vegetable Tian image

Layered seasonal vegetables are baked until they are meltingly tender.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h15m

Yield Makes one 9-inch tian

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, quartered lengthwise, rinsed well, and cut into 1/4-inch slices (1 1/2 cups)
1 garlic clove, minced
Coarse salt and freshly ground pepper, to taste
1 zucchini, unpeeled, very thinly sliced (1 cup)
1 yellow squash, unpeeled, very thinly sliced (1 cup)
2 plum tomatoes, very thinly sliced (3 cups)
1 small Italian eggplant, unpeeled, very thinly sliced (1 cup)
1/4 cup dry white wine, such as Sauvignon Blanc
1 tablespoon chopped fresh oregano
Grated Parmesan, for serving

Steps:

  • Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season with salt and pepper, and cook until soft, about 4 minutes. Spread in a 9-inch gratin or round baking dish.
  • Arrange vegetables on leek in slightly overlapping circles, alternating zucchini, squash, tomatoes, and eggplant.
  • Top with wine, 1 tablespoon oil, oregano, salt, and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.

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