Originating in Provence, a tian is a French word that describes a shallow earthenware casserole as well as the food it contains. Traditionally it features a variety of vegetables, herbs, and cheeses that are layered and then baked.
Summer Zucchini Tian with Avocado Cream
- Ingredients for Summer Zucchini Tian:
- 6 tbs. olive oil, plus more for greasing pan
- 1/2 large yellow onion, sliced
- 3 garlic cloves, minced
- 3 small zucchini, cut into 1/8-inch rounds
- 3 small potatoes, cut into 1/8-inch rounds
- 1 tsp. finely chopped fresh dill
- 4 tsp. cream + 1 egg
- Salt and freshly ground pepper, to taste
- Ingredients for Avocado Cream:
- 1 avocado
- ½ cup cottage cheese
- 2 garlic cloves
- 3 tbs. olive oil
- 2 tbs. lemon juice
- Mint, thyme, salt, and pepper to taste
Preheat an oven to 350°F. Lightly coat a 2-quart baking dish with olive oil.
To make the Avocado Cream, in a food processor, combine the avocado, lemon juice, olive oil, cottage cheese, mint, garlic, salt and pepper, and the chopped thyme. Process until smooth. Transfer to a bowl and stir in the finely chopped herbs of your desire. Cover and refrigerate until ready to serve.
In a frypan over medium heat, warm 3 Tbs. of the olive oil. Add the onion and sauté until translucent, 5 to 10 minutes. Add garlic and season with salt and pepper. Cook, stirring occasionally, until softened, 5 more minutes. Transfer the onion-garlic mixture to the prepared baking dish and spread evenly. Set aside.
In a bowl, combine the cream, egg, 3 Tbs. of the oil, the dill, salt, and pepper. Arrange the zucchini, potatoes on the onion-garlic mixture, overlapping the rows. Drizzle with the egg-cream mixture and bake for 30 minutes.
Remove the baking dish from the oven. Let stand for 10 minutes before serving. Serves 6.