| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 185 | 10g | 1.5g | 22g |
| sugars | fibre | protein | salt |
| 6g | 6g | 5g | 0.65g |
Why I Love French Tian de légumes et de sarrasin aux épices
One of the true joys of cooking for me is stumbling upon a dish that feels both classic and refreshingly unique. The Tian de légumes et de sarrasin aux épices is one such dish—a savory, layered vegetable casserole that combines the earthiness of buckwheat groats with the aromatic complexity of a myriad of spices. I first encountered this recipe during a culinary expedition to Provence, inspired by the rustic elegance of French gastronomy. It captured my heart immediately and has since found a permanent spot in my kitchen repertoire.
A Celebration of Layers
What sets this recipe apart is its harmonious layering of flavors and textures. Each vegetable brings something unique to the table: the zucchinis offer a delicate yet slightly firm bite, the eggplants provide a velvety creaminess, and the tomatoes burst with juicy sweetness. When these vegetables meld together in the oven, scented with garlic and olive oil, the aroma that fills the kitchen is nothing short of heavenly.
Adding buckwheat groats to this dish not only makes it more nutritious but also creates a beautiful, contrasting base that soaks up the juices and spices. The spices—cumin, coriander, turmeric, paprika, and a hint of cinnamon—lend a subtle warmth that elevates the entire experience, making each mouthful a journey through layers of taste and tradition.
Simplicity Meets Elegance
What I love most about Tian de légumes et de sarrasin aux épices is its straightforward preparation. Despite its sophisticated flavors, this dish is remarkably simple to make, requiring nothing more than slices of fresh vegetables, a sprinkling of spices, and a patient bake in the oven. It’s the kind of recipe that allows the quality of the ingredients to shine, showcasing the true essence of Mediterranean cuisine.
This dish also reminds me of my favorite New York comforts, like ratatouille or a hearty lasagna, yet it stands out as a lighter, more healthful alternative. It pairs beautifully with a simple green salad and a crusty baguette, making it a versatile choice for both casual weeknight dinners and elegant weekend gatherings.
I must also give credit to the chef who originally inspired this approach, the renowned Chef Yotam Ottolenghi. His philosophy of elevating vegetables to the main stage resonates deeply with me and has significantly influenced my culinary journey.
In a city like New York, where the culinary landscape is as diverse as its population, dishes like this tian remind me that cooking is an art form rooted in tradition yet always welcoming innovation. So whether you’re a seasoned chef or a home cook, I hope you find as much joy in creating this dish as I do. Bon appétit!
What You’ll Need
- 1 cup buckwheat groats
- 2 cups water
- 1 teaspoon salt (for cooking the buckwheat)
- 2 medium zucchinis, sliced thinly
- 2 medium eggplants, sliced thinly
- 4 medium tomatoes, sliced thinly
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Method
Step One
Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Step Two
In a medium saucepan, bring 2 cups of water to a boil. Add 1 teaspoon of salt and the buckwheat groats. Reduce the heat to low and simmer for about 15-20 minutes, or until the buckwheat is tender and the water is absorbed. Remove from heat and set aside.
Step Three
In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onion and cook until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes.
Step Four
Add the ground cumin, ground coriander, ground turmeric, ground paprika, and ground cinnamon to the skillet. Stir well to combine and cook for an additional 1-2 minutes until the spices are fragrant. Season with salt and pepper to taste.
Step Five
Layer half of the sliced zucchinis, eggplants, and tomatoes in the bottom of the prepared baking dish. Spread half of the cooked buckwheat mixture over the vegetables. Repeat the layers with the remaining vegetables and buckwheat.
Step Six
Sprinkle the fresh basil and parsley evenly over the top layer. If using, sprinkle the grated Parmesan cheese on top.
Step Seven
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the top is golden brown.
Step Eight
Remove from the oven and let it cool for a few minutes before serving. Enjoy your Tian de légumes et de sarrasin aux épices!
