About the Recipe
Thin layers of potato, zucchini, onion, and heirloom tomato build into a rustic tian, finished with a bright drizzle of Basil Instinct and a snow of Parmesan.
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
3-4 people
Level:
Medium
Ingredients
• 1-2 medium potatoes, thinly sliced (mandoline recommended)
• 2 medium zucchini, thinly sliced
• 1 yellow onion, thinly sliced
• 1 lb heirloom tomatoes (about 2 large), thinly sliced
• 2-3 oz mushrooms, sliced (optional)
• 2-3 cloves garlic, minced (or 1/2 tsp garlic powder per layer)
• Fresh basil, oregano, and parsley, chopped
• Olive oil, as needed
• Salt and pepper, to taste
• 1 tbsp The Tickled Pickler Basil Instinct or Nonna’s Live Vinegar
• Grated Parmesan cheese
• Fresh basil, for garnish
Preparation
1. Preheat oven to 400°F. Coat the bottom of a small oven-safe deep pan generously with olive oil.
2. Layer the mandoline-sliced potatoes across the bottom of the pan, overlapping slightly to form a crust. Season with oil drizzle, salt, pepper, and garlic. Bake for 10 minutes.
3. Remove from the oven and begin layering: zucchini, onion, tomato, zucchini, onion, tomato — adding a layer of mushrooms if using. Season each layer with fresh herbs, salt, pepper, and garlic, and drizzle lightly with olive oil.
4. Once all layers are built, top with a final drizzle of olive oil. Return to the oven and bake until the vegetables are tender and lightly caramelized, about 35-45 minutes.
5. Remove from the oven and finish with 1 tablespoon of Basil Instinct vinegar drizzled over the top, followed by a drizzle of olive oil, grated Parmesan and fresh basil.
6. Let rest 10-15 minutes before slicing and serving.
Tips & Tricks
• A mandoline keeps every layer thin and even, which is what gives this dish its structure when sliced.
• Using our African Blue Basil salt gives him a wonder depth of Basil flavor.
• No fresh garlic? Garlic powder works fine in each layer.
• This holds up well as leftovers and is even better the next day, cold or reheated.