Vegetable Tian

Smell of Rosemary - Vegetable Tian

A few humble ingredients create this simple yet beautiful dish. The unexpected combination of potatoes, tomatoes and colorful beets, cooked to perfection will adorn any holiday main course. This vegetable tian, with roots based on French cuisine, can be served with turkey, ham, beef or pork.


1 pound of beets, preferably a mix of different colors
1 medium onion, thinly sliced
4 tablespoons of olive oil
1 tablespoon of fresh thyme leaves
1 pound of Yukon Gold potatoes, thinly sliced
1 pound of Roma tomatoes
Salt and freshly ground pepper to taste


Smell of Rosemary - Vegetable Tian

Preheat oven to 400 degrees Fahrenheit.

Wrap beets in aluminum foil and roast on baking sheet for 1 hour and 20 minutes.

Smell of Rosemary - Vegetable Tian - Beets

Cool completely, then peel and cut into thin slices.

Smell of Rosemary - Vegetable Tian - Ingredients

Increase oven temperature to 425 degrees Fahrenheit. toss onion with 1 tablespoon of olive oil and ½ tablespoon of thyme leaves and place on the bottom of an oven-proof 3 quart round or oval dish.

Place a sequence of three vegetable slices: potato slice, overlapped with a tomato slice and then with a beet slice. Repeat, placing vegetables around the outside of the dish,

Smell of Rosemary - Vegetable Tian - Layering the Vegetables

and then fill the center in the same manner. Sprinkle dish with remaining thyme leaves and drizzle with 1 tablespoon of olive oil.

Smell of Rosemary - Vegetable Tian

Cover tightly with parchment lined aluminum foil and bake for 30 minutes.

Smell of Rosemary - Vegetable Tian

Remove dish from the oven, remove aluminum foil, and brush with remaining olive oil. Return dish to the oven and bake for another 35 minutes, until vegetables are tender and slightly browned on the edges. Cool for a few minutes before serving.

Smell of Rosemary - Vegetable Tian

Prep time 30 minutes

Bake time for beets 1 hour and 20 minutes

Bake time for tian 1 hour and 5 minutes

Total time about 3 hours

Inspired by a recipe found in Martha Stewart Living magazine from November 2014.

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