Tian of summer vegetables with tapenade and Munster white

Friends are a wonderful source of inspiration in the kitchen. Last Saturday, we were invited to my husband, children and me at Franck and Sophie, who delighted us with multiple accompaniments to a barbecue, including a delicious Tian of vegetables. I loved the idea very greedy of Franck add the mozzarella and black olives.

recette de Tian de légumes d'été à la tapenade et au Munster blancI am so eager to bite, developing the recipe with the contents of my fridge, or a majority of the local products of alsace. Among them, the Munster white ! I’m a fan of this cheese that resembles Feta in texture and flavor, even though it is a bit more mild in the mouth. I embellished often my salads, such as here or here (click on the links). And, it must be said that it goes perfectly with vegetables of the sun.

recette de Tian de légumes d'été à la tapenade et au Munster blanc
recette de Tian de légumes d'été à la tapenade et au Munster blanc

Associated with tapenade and black olives, it brings an extra bit of character and indulgence greatly appreciated. The addition of Munster white presents also the interest to transform this Tian of vegetables in a vegetarian dish full. To keep him company, a small salad of arugula and no need for anything else (if it is not of bread maybe and a good glass of red surely) to sit at the table and feast !

recette de Tian de légumes d'été à la tapenade et au Munster blanc

Tian of summer vegetables with tapenade and Munster white

  • Preparation time 30 min

  • Cooking time 30 min

  • Total time 1 hour

  • Servings 6 people

  • 3 onions
  • 1 clove of garlic
  • 2 zucchini
  • 2 small eggplants
  • 4 to 5 tomatoes (I mixed yellow and red)
  • 2 tbsp dished tapenade
  • 2 tbsp olives, black, sliced
  • 250 g of munster, and white
  • olive oil
  • salt, pepper

For finishing (optional)

  • A few leaves of fresh basil
  • 1 handful of pine nuts roasted
  1. Preheat the oven to 180°C.

    Peel the onions, cut them in half, and slice them in thin slices.

  2. Heat a drizzle of olive oil in a saute pan. Pour over the onions. Salt.

  3. Peel a clove of garlic, cut it into two and rub a baking dish. Chop then finely and mix with the onions being cooked. Continue to cook for a dozen minutes, stirring from time to time.

  4. Cut the eggplant, zucchini and tomatoes into thin slices of the same thickness (about 5mm)

  5. Once the onions are cooked, try lining your dish. Spread roughly the tapenade over the entire surface of the onions. Sprinkle the black olives into rings.

  6. Alternate then the slices of vegetables by making them stand up. Season with salt and pepper. Intercalate slices of munster white between the slices of vegetables. Sprinkle with a good dash of olive oil.

  7. And bake for 45 minutes approximately.

  • Find my recipe for tapenade house here
  • If you do not find the Munster white, you can replace it with Feta
  • You can also make exactly the same recipe with the mozzarella cut into slices and sandwiched between the vegetables.
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