Tian of Tomato, Courgette and Fennel with Roquefort

Name: Tian of Tomato, Courgette and Fennel with Roquefort
Cuisine: French
Ingredients: Salt and freshly ground black pepper; 1 onion, thinly sliced; 1 garlic clove, crushed; 6 tablespoons olive oil; 2 tablespoons fresh white breadcrumbs; Salt and freshly ground black pepper; ½ tablespoon fresh thyme; 250 g (9 oz) Roquefort cheese, crumbled; 450 g (1 lb) ripe but firm tomatoes, sliced; ½ tablespoon summer savory; 350 g (12 oz) fennel, thinly sliced; 450 g (1 lb) small courgettes, sliced

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

6 tablespoons olive oil
1 onion, thinly sliced
1 garlic clove, crushed

Europe
France
Main course
Mediterranean
Vegetarian

Method

A tian is a Provençal earthenware dish suitable for all manner of gratins. Any large, shallow baking dish would be fine.

Preheat the oven to 180°C/350°F/gas mark 4. Heat 3 tablespoons