Layered Vegetable Tian Galette
Summer is here, and what better way to make do with an abundance of Summer vegetables than with a layered vegetable Tian? This traditional dish from Provence alternates slices of tomatoes, zucchini, and eggplants to create a colorful, veggie-focused dish. In my take on this beloved French recipe, the Tian gets encased in a buttery shortcrust that is spiked with dried herbs and olive oil. This makes for a vibrant Summer dish that showcases seasonal vegetables in a perfect way, and that’s as pretty as it is tasty! So what…
- Prep time
- 45 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the crust:
- 2 cups All-purpose flour
- 1 tsp salt
- 2 tsp Herbes de Provence
- 2/3 cup unsalted butter, cold and cubes
- 2 tbsp (30ml) Extra Virgin Olive Oil
- 2-3 (30-45ml) tbsp cold water
- For the filling:
- 1 tbsp (15g) unsalted butter
- 2 onions, peeled and sliced in half rounds
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 zucchini, cut in ¼ (0.65cm) inch slices
- 1 thin eggplant, cut in ¼ (0.65cm) inch slices
- 3 small tomatoes, cut in ¼ (0.65cm) inch slices
- 3 tbsp (45ml) Extra Virgin Olive Oil
- 1 tsp Herbes de Provence
Instructions
- 1
For the crust :To make the pastry crust, mix the flour, salt, Herbes de Provence, butter and EVOO with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, 1 tablespoon (15ml) at a time, and mix until the dough roughly comes together into a ball - you may need to add 2 or 3 tablespoons of water; do not overmix. Wrap the dough in plastic wrap, and chill for at least 30 minutes.
- 2
For the filling:Melt the butter in a large frying pan over medium heat. Add the sliced onions, ½ tsp salt, ½ tsp black pepper and cook for 15-20 minutes, stirring occasionally, until the onions are soft and lightly caramelized. Set aside.
- 3
Place the zucchini and eggplant slices in a large bowl. Add ½ tsp salt, ½ tsp black and 2 tbsp (30ml) EVOO and toss with your hands until the zucchini and eggplant slices are all evenly coated.
- 4
Preheat your oven to 375°F (190°C). Grease and flour a 9-inch (23-cm) pie dish.
- 5
Take the crust out of the fridge, transfer it onto a lightly floured working surface and roll it out to a 12-inch (31-cm) circle. It is fine if the circle isn’t perfect – the galette is supposed to be rustic-looking. Carefully transfer the circle into the pie dish, leaving the edges of the crust hanging over the rims of the dish. Poke the bottom of the crust with a fork.
- 6
Spread the caramelized onions evenly on the bottom of the crust. Arrange the tomato, zucchini and eggplant slices on top, in a circular pattern, and alternating layers: tomato, zucchini, eggplant. tomato, zucchini, egglplant. etc… The slices must be arranged nice and tight. When finished, drizzle with 1 tbsp (15ml) of EVOO and sprinkle with Herbes de Provence.
- 7
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 20 more minutes, until the crust is golden and the vegetable slices are slightly browned and wrinkled on the edges.