Down South, we’d simply call this a garden gratin. A tian is the French version, which basically means the same thing, yet sounds so much more delicious served as a simple vegetarian friendly lunch or alongside a main course.
Member Mary King made this recipe using fresh ingredients from the Tuesday share (photo featured right). Mary states it’s already a new household favorite.
Pro-tip: Be sure to caramelize the onions well – this prolonged step makes a huge flavor hit.
1/2 – 1 lb fresh cut green beans
1 tsp Olive oil
2 – 3 large fresh onions, thinly sliced
3 – 4 fresh garlic cloves, minced
Salt and pepper to taste
1 – 2 tablespoons balsamic vinegar to taste
1 tsp dried basil or 1 tbsp fresh
1/2 tsp dried oregano
2 – 4 cups cherry tomatoes, halved
1/4 cup fresh grated Parmesan cheese
Preheat oven to 400 degrees. Cook beans in boiling water about 3 minutes. You want them to have some crunch. Drain and rinse under cold water; set aside.
Heat a nonstick skillet coated with olive oil over medium heat. Add onion and next 3 ingredients (onion through pepper); saute 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil, and oregano; cook 2 minutes. Remove from heat.
Arrange beans in an baking dish in a single layer, pre- grease bottom of pan with a dash of olive oil brushed with a basting brush. Top with onion mixture. Arrange tomatoes on top of onion mixture, and sprinkle with cheese. Bake at 400° for 35 minutes or until the cheese is lightly browned. Serve warm. Pairs well, as most things in life, with a piece of crusty bread.
Recipe adapted from Allrecipes.com and Julia Child, sans butter.