Tian for Two

A tian is a layered baked vegetable dish that is versatile, light and delicious.  It is best when made with seasonally fresh vegetables and white wine. 

After returning home from a long day at the office, followed by a tennis match, I improvised dinner with what I could find in the kitchen:  Yukon Gold potatoes, Italian zucchini and grape tomatoes.  I sliced the potatoes and zucchini into even rounds, coated them with olive oil, fleur de sel, white pepper and herbes de provence, then tossed it all together with grape tomatoes and layered it in a baking dish. 

For an ideal tian:

Use fresh leeks, a little garlic, zucchini, fresh plum tomatoes with the seeds removed, and small eggplants.  Chop leeks and garlic and quickly sautee in a little olive oil.  Layer bottom of baking dish with sauteed leeks and garlic.  Slice the vegetables into even rounds and decoratively layer in a baking dish.  Sprinkle with 1/4 cup of your favorite white wine and add bits of cold butter and fresh thyme sprigs.  Season with sea salt and white pepper.  Bake at 375 degree for about 35-40 minutes.  Yummy!