Vegetable Tian, onion confit, artichokes roasted rosemary, feta
A beautiful and flavoursome vegetable tian served on a compote of onions candied with thyme and ras el hanout, then sprinkled with feta cheese crumbs with oregano, accompanied by roasted artichokes.
Other recipes
Ingredients
Portions:
4
150 g
onions, thinly sliced
1 tbsp
Casa olive oil
0.5 tsp
ras el hanout
1 tsp
fresh thyme leaves
50 g
artichokes, quartered
0.5 tbsp
extra virgin olive oil
0.5 tsp
fresh rosemary, chopped
100 g
aubergine, sliced
100 g
San Marzano tomatoes, sliced
50 g
yellow courgette, sliced
50 g
courgette, sliced
50 g
feta cheese, crumbled
0.5 tsp
dried oregano
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (390°F).
- In a pan, heat 1 tbsp Casa olive oil over medium heat. Add 150 g sliced onions and cook until caramelized, about 10 minutes. Stir in 0.5 tsp ras el hanout and 1 tsp fresh thyme leaves. Set aside.
- Toss 50 g quartered artichokes with 0.5 tbsp extra virgin olive oil and 0.5 tsp chopped fresh rosemary. Roast in the oven for 15 minutes.
- Layer 100 g sliced aubergine, 100 g sliced San Marzano tomatoes, 50 g sliced yellow courgette, and 50 g sliced courgette in a baking dish. Drizzle with remaining olive oil and season with salt and pepper. Bake for 20 minutes.
- Remove the vegetables from the oven. Top with 50 g crumbled feta cheese and 0.5 tsp dried oregano. Serve the vegetable tian on the onion confit, accompanied by roasted artichokes.
To enhance the flavors, allow the onion confit to rest for a few minutes before serving.