TIAN
| 2 |
TBLSP |
unsalted butter |
| 3 |
|
medium Yukon Gold potatoes (about 12 oz) |
| 1/4 |
CUP |
extra-virgin oil |
| 1 |
|
large onion (about 12 oz) |
| 2 |
|
zucchini (about 12 oz) |
| 1 |
PINT |
cherry tomatoes |
| 1/3 |
CUP |
coarse bread crumbs |
| 1 |
TSP. |
pepper |
| 1 |
TSP. |
salt |
1. Place on 8 or 9 inch cast-iron skillet on a burner over low heat, and add butter to melt, in a sparate pot, boil 2 inches of water for blaching tomotes.
2. Peel the potatoes, and slice on a Japanese mandoline into 1/4 thick disks then arrange in a single layer circle covering the bottom of the cast-iron skillet with it melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
3. Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
4. Peel the onion, then slice into even 1/4 inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
5. Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a dizzle of olive oil and recover the pan with a lid while you slcie the zucchini.
6. Slice the zucchini into 1/4 inch think rounds, and layer half of them in concentric, just overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
7. Season the now-boiling water with a few good pinches of salt, and drop the tomotoes into the boiling water. As soon as the skins split - about 30 seconds - retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
8. Build another ring of potato around the tian on top of the now steaming zucchini; this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
9. Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you spill the tomatoes in half horizontally with a small sharp knife.
10. Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olvie oil. Cover, and let steam white you heat the oven to 375 degrees.
11. Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
12. With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.
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