Bargain Dish Shopping + French Tian Recipe (BETH IN FRANCE Season 2)🇫🇷

Join me for a fun shopping trip through La Design De La Table, a fantastic new dish store that just opened in Saint-Gilles-Croix-de-Vie! Then it’s back to my kitchen to show you how to make a delicious French Tian, a fantastic summer side dish! ___________________________________________________________________________ MORE INFO ON LA DESIGN DE LA TABLE (Unfortunately, they don’t ship to the USA, but below is a list from my Amazon Shop of items inspired by my visit) Website: Instagram: Facebook: _____________________________________________________________________________ AMAZON LIST INSPIRED BY MY VISIT: (This link goes to Amazon where I am compensated for products sold at no additional cost to the consumer) _____________________________________________________________________________ WATCH MORE OF MY BETH IN FRANCE EPISODES HERE! __________________________________________________________________________________ CAFE GOURMANDE AT HOME! WATCH VIDEO HERE: __________________________________________________________________________________ FRENCH TIAN RECIPE Serves 6 as a side dish INGREDIENTS: 4 Zucchini 4 slender eggplant (Grafitti Eggplant, Japanese eggplant ertc) 4-5 Slender Tomatoes (Torino, Roma etc) 3 cloves garlic salt and pepper to taste 1 tsp (5 ml) Herbs de Provence 1 cup (400g) of Tomato Puree 2 Tbsp (30 ml) shallots, diced 2 Tbsp (30 ml) Olive Oil 1 Tbsp (15 ml) Fresh Thyme, Chopped 1 Tbsp (15 ml) pesto sauce, thinned a bit with olive oil, to create a drizzle effect METHOD: Preheat the oven to 400F (200C). Slice zucchini, eggplant, and tomatoes 1/4 of an inch thick either with a knife or a mandoline. Place each vegetable on its own plate to keep them separated. This will help when it comes time to assemble the Tian into an escargot pattern. Slice the garlic and set that aside. And dice the shallots and set them aside. In a 10“ shallow, oven-safe, dish (a white fluted Quiche dish works great, see Amazon link above for a recommendation) add the tomato puree, shallots, salt and pepper, and herbs de Provence. Arrange the vegetables in the base of tomato puree, upright, assembling them into a repeatable pattern. One slice of zucchini, one slice of eggplant, 1 slice of tomato, 1 slice of garlic. You’ll only have enough garlic for 3/4 of the way around, which is OK, no need to have it throughout. Repeat the pattern, making sure the vegetables are fitted snugly, then do the center (watch video to see how). Top with a drizzle of olive oil and the add the fresh thyme. Bake for 1 hour 15 minutes. Serve immediately with roast chicken or grilled meats, (or at room temperature) also great served cold the next day!