Although it’s not summer yet, by a long way, I had all the ingredients for tian de lègumes gratiné / summer vegetables baked with cheese. I put a little olive oil in my tian, an open earthenware dish, and added sliced vegetables in layers: aubergine, courgettes and tomatoes. I seasoned each layer and sprinkled with more oil. On the final tomato layer, I also sprinkled some finely chopped rosemary, and then covered with cheese slices. The recipe suggests mozzarella, but I used the local Cantal cheese as a substitute. I baked in the oven for one hour. The result was delicious, both hot and cold, and would also make a very good starter.
My Year of French Cookery ... continued 