I love anything that can be called ‘a twist on a classic.’
Well, here is a little twist on a tian, a French Provencal crustless vegetable tart (which is not to say that you can’t make it ‘crusted’ either – see below – perhaps, with a dollop of creme fraiche on top).
And yes, zucchini won the poll and is the August ingredient of the month!
You’ll need:
- 1 large zucchini (or 2 smaller ones)
- 2 beefsteak tomatoes
- about 4 T panko crumbs
- 2 cloves of garlic
- plenty of olive oil, salt and pepper
- 1 sprig of rosemary, picked
- 1 leek
1. Preheat oven to 400F and prepare a medium-sized roasting or baking dish – make sure it’s not too deep but really, most earthenware and pyrex-style dishes will do.
2. Prepare the vegetables – wash the leek really well and slice leek, tomatoes and zucchini into rounds (a little less than 1/4 inch thick). Season really well with salt and pepper and toss with olive oil. Dice the garlic – not too finely – and set aside for now.
3. Layer the vegetables in your baking dish, alternating zucchini, tomatoes, and leeks (eggplants are also an excellent addition here). Dot with garlic and rosemary and sprinkle panko on top. Drizzle some more olive oil before putting in the oven.
4. Bake, uncovered, for 30-40 minutes until zucchini are just tender (you still want them to have a little bite) and the leeks are slightly browned.
‘Crusted’ version – partially bake a savory tart shell, fill with already roasted vegetables, add more rosemary, and bake for another 20 minutes.
Fig!!! I mean zucchini! So teasing. This is such a great twist. I love the presentation and that you used some yellow tomatoes too.
I kind of wish it had been figs too! But I do love zucchini. And tomatoes of all colors :).
Thanks for the recipe, I have all the ingredinets on hand, so this might be my lunch today π
Exciting! Enjoy π
Yum! Having recently fell in love with zucchini gratin, this looks like a really delicious twist!
Enjoy!
Hi, this looks great. What is panko? I am always looking for different ways of serving vegetables, and I love the idea of something so easy to put together, perfect for hot days.
Hi, Alex! Panko are Japanese bread crumbs – they are very light and crunchy.
I absolutely love leeks, and I see that you posted this in august but I still have everything to make it, crustless is always so easy isn’t it c
Lucky you, C! Enjoy it~