Root Vegetable Tian

4.5
(2)

For the thinnest, most even slices, rely on a mandoline to cut the layered vegetables in this tian. Spungen recommends a cut-resistant glove to use with your mandoline; they’re simple and safe, and they enable you to slice with confidence.

Active Time:
30 mins
Total Time:
1 hrs 30 mins
Yield:
6 to 8

Ingredients

  • 1 (15.5-ounce) can chickpeas, drained, 1/4 cup liquid reserved

  • 1 1/4 teaspoons kosher salt, divided

  • 2 small sweet potatoes, peeled and sliced crosswise into 1/8-inch-thick rounds

  • 3 medium-size red beets, peeled and sliced crosswise into 1/8-inch-thick rounds

  • 3 parsnips, peeled and sliced diagonally into 1/8-inch-thick slices

  • 2 small red onions, sliced crosswise into 1/8-inch-thick rounds

  • 2 ounce Parmigiano-Reggiano cheese, grated (about 1/2 cup)

  • 2 teaspoons chopped fresh thyme

  • 2 tablespoons extra-virgin olive oil

  • 1/2 teaspoon black pepper

  • 3 garlic cloves, minced

Directions

  1. Preheat oven to 375°F. Combine chickpeas, reserved 1/4 cup chickpea liquid, and 1/4 teaspoon salt in a food processor; process until mixture is mostly smooth, about 30 seconds. Spread puree evenly on bottom of a 9-inch round (2-quart) baking dish. Starting at outer edge of dish, arrange groupings of 2 or 3 slices of each vegetable, layering and overlapping slightly, in 2 concentric circles, using chickpea puree to steady slices. Tuck remaining vegetable slices in center to fill up dish.

  2. Stir together cheese and thyme in a small bowl. Brush top of vegetables with oil; sprinkle with pepper and remaining 1 teaspoon salt. Scatter cheese mixture and garlic over tian.

  3. Cover tightly with aluminum foil, place on a baking sheet, and roast in preheated oven 35 minutes. Uncover and roast until top is lightly browned and vegetables are tender when pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm or at room temperature.

    Root Vegetable Tian Recipe
    Greg DuPree

Make Ahead

Tian can be assembled through step 2, covered, and stored in refrigerator up to 1 day ahead.

Notes

Use best-quality chickpeas (and their liquid) for this recipe.

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