Chef Gordon Hamersley and his wife, Fiona, have been serving fresh, local cuisine at Hamersley’s Bistro in Boston's South End for more than 20 years. His hearty, rustic dishes draw inspiration from New England’s diverse ingredients and the robust, enduring spirit of French bistros. Gordon's hearty, rustic dishes are simple, seasonal and local—like this delicious Vegetable Tian, featured in Natural Home & Garden magazine.
Chef Gordon Hamersley’s Vegetable Tian
• Olive oil for sautéing
• 2 medium leeks, white and light-green parts thinly sliced
• 3 garlic cloves, finely chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste 5 tablespoons all-purpose flour
• 1 medium eggplant, peeled and cut into 1/4-inch-thick slices
• 2 to 3 tomatoes, cored and thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh marjoram, chopped
• 1/4 cup dry white wine
• 2 tablespoons grated Pecorino-Romano
1. Preheat oven to 375 degrees.
2. Heat 2 tablespoons olive oil in a large sauté pan. Add leeks and garlic and cook, stirring, until tender. Season with salt and pepper and spread on the bottom of a 1 1/2-quart gratin dish.
3. Add 2 more tablespoons olive oil to hot sauté pan. Put flour on a plate. Lightly coat slices of eggplant with flour on both sides, shaking off excess, and add to pan. Brown eggplant on both sides, adding oil as needed. Drain on paper towels.
4. Layer tomatoes, squash, zucchini and cooked eggplant into gratin dish on top of leek mixture. Sprinkle thyme, marjoram and white wine over vegetables.
5. Season with salt and pepper, then bake 40 minutes until vegetables are tender.
6. Sprinkle with cheese and serve. Serves 6.
Reprinted with permission from Bistro Cooking at Home (Broadway Books, 2003). Copyright by Gordon Hamersley