Zucchini, tomato and basil tian with goat cheese

This tian represents for me the very essence of Provençal summer cuisine. I created it one July evening, with vegetables from my garden overflowing with zucchini and perfectly ripe tomatoes. The idea was simple: to let the authentic flavors of the sun-drenched vegetables shine through, without masking them.

What makes this dish special is the rosette arrangement of the thinly sliced ​​vegetables, which ensures even cooking and an elegant presentation. The goat cheese adds a touch of creaminess and tanginess that enhances the whole dish, while the fresh basil releases its aroma during cooking.

You can adapt this recipe depending on the vegetables you have on hand: eggplant, peppers, and fennel work perfectly. It's a dish that can be easily prepared in advance and pairs well with grilled meat or a green salad for a complete and balanced meal.

The advantage of this tian is that it is just as delicious warm as it is cold the next day, perfect for picnics or lunches on the terrace.

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Zucchini, tomato and basil tian with goat cheese

Recipe by Nathalie Laplace

0.0 out of 0 votes

Type of dish: main courseKitchen: FrenchDifficulty: average

Portions

4

portions

Preparation time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A colorful tian with summer vegetables arranged in a rosette, flavored with fresh basil and topped with gratinéed goat cheese. Simple and delicious, this vegetarian dish showcases seasonal vegetables.

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Ingredients

• 3 medium courgettes

• 4 medium-sized, firm tomatoes

• 1 medium eggplant

• 150g of fresh goat cheese

• 15 fresh basil leaves

• 2 garlic cloves

• 4 tablespoons of olive oil

• 1 tablespoon of honey

• Salt, freshly ground pepper

• A few pine nuts

Also read:  Thin tart with asparagus, broad beans and chervil

Preparation steps

• Preheat your oven to 180°C. Grease a rectangular gratin dish approximately 30cm in diameter.
• Wash and dry all the vegetables. Cut the courgettes, tomatoes and eggplant into 5mm thick slices.
• Finely chop the garlic and 10 basil leaves. Mix with 3 tablespoons of olive oil, honey, salt and pepper.
• Arrange the vegetable slices alternately in the dish, slightly overlapping them like tiles.
• Generously brush the vegetables with the garlic-basil mixture using a brush.
• Bake for 25 minutes. The vegetables should be tender and lightly browned.
• Crumble the goat cheese over the tian, sprinkle with pine nuts and continue cooking for 10 minutes.
• Remove from the oven, decorate with the remaining chopped basil and serve immediately.

📊 Nutritional Information

1 serving (approx. 280g)

📝 Notes

For a vegan version, replace the goat cheese with nutritional yeast mixed with ground cashews. The vegetables can be prepared a few hours in advance.

💡 Chef's Tips

Choose vegetables of similar size for a harmonious presentation. Lightly salt the eggplant 15 minutes before using it to remove any bitterness. The tian will keep for 2 days in the refrigerator.

🔄 Variations

• Mediterranean version: add black olives and replace the goat cheese with feta
• Autumn version: incorporate thin slices of fennel and flavor with thyme

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.

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