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Gluten free Cheesy Pea Tian recipe

Vegetarian Cheesy Pea tian - easy peasy recipe for a perfect summer supper!

Potato cheese and leek bake in a casserole dish
A tian is a classic dish from the South of France. The word 'tian' refers to a traditional Provençal dish used, that goes from oven to table. It's usually filled with thinly sliced vegetables, often with cheese, and baked au gratin. Eaten outside on a warm summer's evening, you can imagine yourself in the sunny climes of Provence. 
This faff free dish wows everyone who tries it. This is a great way of using summer vegetables, cooking them simply and slowly so you don't lose any of the flavour. Use whichever vegetables you have to hand - sliced courgette, aubergines and tomatoes also work well.
Serve with a lovely mixed herby salad on the side. 
cheesy pea tian in casserole dish

Makes 1 tian

Serves 4-6

Suitable for gluten free, vegetarian

What ingredients do I need to make my tian?

12 parboiled new potatoes, halved

2 teacups defrosted frozen or fresh peas

1 red onion, chopped

2 cloves of garlic, thinly sliced or crushed

6 free range eggs

100g of grated cheese (mature cheddar works well)

Salt

Pepper

Fresh thyme, chopped

1 small bunch of spring onions

cheesy pea tian in casserole dish

How to make your summery Tian

Preheat your oven to 180°C / Gas 4.

Lightly oil your oven proof dish.

Par boil your new potatoes until they are still a little firm. Drain and set aside for a few minutes to dry off.

Whizz your peas in a food processor until you get a chunky paste.  

Soften the red onion and garlic in a little olive oil over a low heat. Once softened, leave to one side.

Slice up the par boiled potatoes into even sizes and line the bottom of your dish with the slices. Then add the softened red onion and garlic on top of the potato pieces.

In a separate bowl, beat the eggs and add the grated cheese, salt, pepper, chopped fresh thyme and the partly blitzed peas.

Finely chop the spring onions and add to the egg mix, stirring well.

Pour this over the potatoes and sprinkle over a little more grated cheese.

Pop in the oven for 35-40 minutes until golden and the potatoes are tender.

Serve hot.

For more summer foodie inspiration why not try Lally's Salad with Minted Wraps, or our recipe for Easy Peasy Pea Cakes with dipping sauce.  

We’d love to hear how you get on with this recipe. If you have any questions- do get in touch via this blog in the comments section or facebook, email or telephone. We’d love to see you pics.

Emx

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