Goats Cheese and Courgette Tian

This is the time of year when courgettes (zucchini) and tomatoes are at their best but at the same time it's easy to get that "glut" feeling.  This was an attempt at a very different type of dish with the most seasonal of ingredient and, do you know what?  It was a delicious delight.  In fact, it was so lovely, I'm going to make it again this week.

You need nothing more than some crusty bread to make this into a meal as it sops up the lovely juices but it could also be a rich side dish.

Vegetable Tian - Serves 1

Ingredients

100g, 4oz Courgette (Zucchini) cut into rings a few mm thick
2 tomatoes cut into rings of similar thickness
75g, 3oz Rinded log of goats cheese cut into rings
2 tsp Extra virgin olive oil
1 clove garlic
2 sprigs Parsley
3 sprigs Thyme
A few leaves Basil

Method

Rub a garlic clove around a small dish, e.g. a tapas dish, reserve the garlic then brush with olive oil.  Put in the slices of courgette tomato and goats cheese alternating so you have one of each, courgette, tomato, cheese, courgette tomato, cheese.  Form a ring around the edge.

Mix the remaining olive oil with the finely chopped garlic and herbs.  Drizzle over the top then put in an oven on a baking tray (depending on the depth of your dish, some of the juices may escape.)

Put the oven on to 180oC, 350F, gas mark 5 for 40 minutes then leave to cool for a little while before serving warm rather than hot.

I've linked this up to recipe of the week.