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Fennel and goat's cheese tian recipe

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A tian is traditionally made in Provence, it's similar to a vegetable traybake and we think you'll love our tasty version. Combine fennel and goat's cheese for the perfect blend of anise and tang, arrange with chickpeas, olives and slices of fresh tomato then bake and scatter with herbs to finish. See method

Serves 6
20 mins to prepare and 40 mins to cook
186 calories / serving
Healthy

Ingredients

25ml olive oil
25g butter
2 beef tomatoes, sliced horizontally into discs
400g canned chickpeas, drained
25g pitted black olives, finely chopped
1kg fennel bulbs, trimmed and diced
125g Goat's cheese, sliced into 1cm thick discs
1tsp dried thyme
sprig of rosemary, to garnish
salt
pepper

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
775kj
186kcal 9%
Fat
12g 17%
Saturates
6g 28%
Sugars
5g 5%
Salt
0.7g 11%

of the reference intake
Carbohydrate 12.1g Protein 8.1g Fibre 8.1g

Method

Pre-heat the oven to 200°C. Melt the butter in a large, heavy-based saucepan over a medium heat and sweat the fennel and chickpeas for 8-10 minutes, stirring occasionally, until soft.
Spoon into a roasting tray and season on top. Top with the slices of goat's cheese and tomato, overlapping and evenly covering the entire surface.
Sprinkle the dried thyme and black olives on top. Drizzle with the olive oil and season again. Bake in the oven for 20-25 minutes until the goat's cheese starts to colour. Remove and allow to stand a few minutes before garnishing with a sprig of rosemary and serving.

See more French recipes