Potato and courgette tian
- 2 red onions, sliced
- 1 clove garlic crushed
- 2tbsp olive oil, plus extra for greasing
- 2 medium courgettes
- 3 waxy potatoes
- 5 vine-ripened tomatoes
- 1tbsp thyme leaves
- 75g grated Gruyère
Preheat the oven to 180C/ 160C Fan/Gas 4. Generously grease a large ovenproof dish.
Fry the onions and garlic in 1tbsp oil for 3 mins until just starting to brown. Spread over the bottom of the dish.
Cut the potatoes, courgettes and tomatoes into 1cm slices. Arrange on top of the onions, overlapping, in a single layer. Drizzle with the rest of the oil and sprinkle over the thyme. Cover with foil and bake for 35-40 mins until the potatoes are tender. Remove the foil, scatter with the cheese and bake for 15 mins or until the cheese melts and bubbles.