A tian is like a layered flan – really quick and easy to make and looks impressive. A tasty accompaniment to fish, white meat or on its own
- 250g aubergine
- 400g courgettes
- 3 Ramiro peppers
- 75-90ml olive oil
- 1tbsp pesto
- 2 cloves garlic, crushed
- 60g ciabatta or focaccia bread slices, or thick chunks of bread
- 2tbsp parsley
- 2tbsp basil
- 80g Cheshire cheese, finely grated
Heat oven to 200ºC (400ºF, gas mark 6).
Cut the aubergine and courgette into 5mm slices and the peppers into thick wedges.
Mix the oil with the pesto and garlic.
Heat a large pan and brush the vegetables lightly with the oil mixture and cook on both sides until they start to soften.
Whiz the bread with the herbs in a food processor. Season well.
In a ceramic quiche (26cm) or casserole dish (approx 26cm x 22cm) sprinkle a layer of half the breadcrumbs on the base. Then arrange the aubergine and courgettes in overlapping circles or rows, leaving room to place the peppers in the centre.
Add the cheese to the remaining breadcrumb mixture and scatter over the top of the tian. Bake in the oven for 20 mins until crisp.
Season to taste and serve at room temperature, with a salad.