Preparation time: 1 hour 30 minutes
Cooking time: 40 minutes
- 7 oz (200g) sheet puff pastry
- 2 Bintje potatoes, or another waxy
- salad variety
- 1 aubergine
- 2 courgettes
- 2 pineapple tomatoes
- 2 onions
- 15 salted anchovy fillets
- 2-3 tbsp (30-45ml) milk
- 3½ oz (100g) candied or sun-dried
- tomatoes, thinly sliced
- 12 black olives
- 24 capers
- 2 cloves garlic
- 1 small bunch thyme
- Scant ½ cup (100ml) olive oil
- Salt, pepper
1Preheat the oven to 375°F (190°C/Gas mark 5). Line a baking sheet with parchment paper and lay the sheet of puff pastry on it. Place a wire cake rack on top and bake for 20 minutes. Remove the rack and allow the pastry to cool.
2 Slice all the vegetables into rounds 1 /8 in (3 mm) thick using a mandolin.
3Soak the anchovies in the milk to remove the salt and then drain. Lower the oven temperature to 325°F (170°C/Gas mark 3). Arrange the vegetable slices in overlapping rows over the baked pastry. Season with salt and pepper, then drizzle with olive oil.
4Arrange the anchovies, candied or sun-dried tomatoes, olives, and capers in overlapping rows between the vegetables. Chop the garlic finely, remove the thyme leaves from their stalks, and sprinkle both on top. Return to the oven for 20 minutes.
The version of this recipe without pastry is known as a vegetable tian – the name for a Provençal earthenware dish.
This comes courtesy of Taste of France Issue Two. For more great recipes, food news and interviews with top chefs, buy your copy here!