Potato and pumpkin tian
This golden tian – layers of baked vegetables – is perfect for the cooler months when tomatoes and eggplants aren't in season, but pumpkin and potatoes are in abundance.
Ingredients
1 butternut pumpkin, peeled and cut into thin half moons
2 sweet potatoes, sliced into thin rounds
4 red potatoes, sliced into thin rounds
For the base
4 tbsp olive oil
1 onion, sliced
200g swiss brown mushrooms, sliced
2 garlic cloves, crushed
¼ tsp sea salt
For the sage butter
50g unsalted butter
10 sage leaves
pinch sea salt
Method
Preheat the oven to 180C fan-forced (200C conventional).
In a large frypan, heat olive oil and onion over low-medium heat until soft, about 8 minutes. Add mushrooms, crushed garlic and sea salt and cook for a further 5 minutes.
Transfer the mushroom mixture to a baking dish and spread evenly over the base.
Start making rows of the vegetables on top of the mushroom mixture, packing each row quite tightly together and filling any gaps with smaller pieces. Season with salt and pepper and drizzle with a generous amount of olive oil. Cover with foil and cook for 35 minutes until vegetables begin to soften. Remove the foil and cook for a further 35-45 minutes until vegetables are very soft and golden (test with a skewer if you're unsure).
In a small saucepan, melt the butter then take off the heat, add chopped sage leaves and a pinch of salt, stand aside. As soon as you take the tian out of the oven, pour the sage butter over the top. Serve warm.
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