Root Vegetable Tian

4.2

(5)

8 Reviews

Almost too pretty to eat, this vegetable tian features beets, parsnips, and sweet potatoes artfully arranged on a bed of chickpea puree and topped with Parmesan.

Susan Spungen

Updated on March 25, 2024

Tested by

Food & Wine Test Kitchen

Active Time:

30 mins

Total Time:

1 hr 30 mins

Yield:

6 to 8 servings

This colorful vegetable tian makes a colorful side dish that's a beautiful addition to any holiday spread.

Frequently asked questions

What kind of food is tian?

Tian is a classic Provençal dish of layered vegetables. Like a cassoulet or gratin, tian is named for the vessel it's traditionally baked in: a shallow, round, flat-bottomed earthenware dish. In the summer months, tians are often made with the same ingredients you'd find in ratatouille. This version features chilly-weather root vegetables arranged on a bed of chickpea puree to keep all the slices in place.

How are the vegetables prepped for this tian recipe?

To assemble the tian, you'll first need to cut the vegetables uniformly into 1/8-inch-thick rounds. For the thinnest, most even slices, rely on a mandoline to do the work here. Spungen recommends a cut-resistant glove to use with your mandoline; they’re simple and safe, and they enable you to slice with confidence.

Notes from the Food & Wine Test Kitchen

Use best-quality chickpeas (and their liquid) for this recipe. They should have minimal added salt and a creamy texture when blended; we like Westbrae Natural, Eden Organic, and Goya.

Make ahead

This vegetable tian can be assembled through Step 2, covered, and stored in the refrigerator up to one day ahead.

Ingredients

1 (15.5-ounce) can chickpeas, drained, 1/4 cup liquid reserved
1 1/4 teaspoons kosher salt, divided
2 small sweet potatoes, peeled and sliced crosswise into 1/8-inch-thick rounds
3 medium-size red beets, peeled and sliced crosswise into 1/8-inch-thick rounds
3 parsnips, peeled and sliced diagonally into 1/8-inch-thick slices
2 small red onions, sliced crosswise into 1/8-inch-thick rounds
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
2 teaspoons chopped fresh thyme
2 tablespoons extra-virgin olive oil
1/2 teaspoon black pepper
3 garlic cloves, minced

Directions

Preheat oven to 375°F. Combine chickpeas, reserved 1/4 cup chickpea liquid, and 1/4 teaspoon salt in a food processor; process until mixture is mostly smooth, about 30 seconds. Spread puree evenly on bottom of a 9-inch round (2-quart) baking dish. Starting at outer edge of dish, arrange groupings of two or three slices of each vegetable, layering and overlapping slightly, in two concentric circles, using chickpea puree to steady slices. Tuck remaining vegetable slices in center to fill up dish.
Stir together cheese and thyme in a small bowl. Brush top of vegetables with oil; sprinkle with pepper and remaining 1 teaspoon salt. Scatter cheese mixture and garlic over tian.
Cover tightly with aluminum foil, place on a baking sheet, and roast in preheated oven 35 minutes. Uncover and roast until top is lightly browned and vegetables are tender when pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm or at room temperature.