Ingredients:

  • 2 cups (300g) pumpkin, peeled and thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1 medium potato, thinly sliced
  • 1/2 cup (75g) onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh sage, chopped
  • 1 cup (100g) grated Gruyère cheese
  • 1/2 cup (50g) ricotta cheese
  • 1/4 cup (60ml) heavy cream
  • 2 large eggs
  • 1/4 teaspoon nutmeg

Instructions:

  1. Preheat the oven to 375°F (190°C). Thinly slice the pumpkin, zucchini, potato, and onion using a mandoline or sharp knife.
  2. Toss the sliced vegetables with olive oil, salt, pepper, thyme, and sage in a large bowl.
  3. In a mixing bowl, combine the grated Gruyère cheese, ricotta cheese, heavy cream, eggs, and nutmeg. Whisk until smooth.
  4. In the tart dish, create layers by alternating slices of pumpkin, zucchini, potato, and onion. Pour the cheese mixture evenly over the layered vegetables.
  5. Cover the tian with baking paper and bake in the preheated oven for 30 minutes. Remove the paper and bake for an additional 15 minutes or until the top is golden and the vegetables are tender.
  6. Allow the tian to cool for 10 minutes before serving to enhance the flavors and ease cutting.