Root Vegetable Tian

Name: Root Vegetable Tian
Total time: 90 min
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

4.5

(2)

5 Reviews

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.

By Susan Spungen

Updated on March 1, 2020

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

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.
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.
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.

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.