Root Vegetable Tian

A Personal Favorite! A little time consuming but impressive to look at and delish! Feel free to mix up the root vegetables and type of cheese – or eliminate cheese for a dairy free option.

Ingredients

• 1 teaspoons kosher salt, divided

• 2 pounds sweet potatoes, peeled and sliced crosswise into 1/8-inch-thick rounds

• 3 medium beets, peeled crosswise and sliced into 1/8 inch-thick rounds

• 3 medium parsnip, peeled and sliced diagonally into 1/8 inch-thick slices

• 2 small red onion, sliced crosswise into 1/8 inch-thick rounds

• 2 ounce Parmigiano-Reggiano cheese, grated (about 1/2 cup)

• 2 teaspoons chopped fresh thyme

• 4 tablespoons extra-virgin olive oil

• 1/2 teaspoon black pepper

• 3 garlic cloves, minced

Directions

Preheat oven to 375°F. Prepare vegetables on a mandoline or very thin knife cuts.

Starting at outer edge of dish, arrange groupings of 2 or 3 slices of each vegetable, layering and overlapping slightly, in 2 concentric circles. Tuck remaining vegetable slices in center to fill up dish.

Step 2    

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.

Step 3    

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.