Summer Tian of Courgettes and Yellow Onion

Preheat your oven to 160°C (325°F). Slice the courgettes, onions, and tomatoes into rounds no thicker than 5mm. A mandoline makes this easier, but a steady hand and sharp knife work beautifully too.

Drizzle a generous tablespoon of olive oil across the bottom of a deep earthenware baking dish. Spread half the minced garlic over the oil in a gentle, fragrant layer.

Begin layering your vegetables in concentric rings or neat rows: start with a slice of onion, then a slice of courgette, then a tomato slice, and repeat until the dish is filled. Alternate the pattern for visual harmony.

Tuck thyme sprigs between the vegetable slices as you go. Drizzle everything generously with the remaining olive oil, allowing it to pool into the crevices.

Dot the surface with butter and season evenly with salt and black pepper. Cover tightly with foil and slide into the oven.

Bake for 45 minutes, then remove the foil. Continue roasting for another 20-25 minutes until the vegetables are tender, golden at the edges, and the liquid has reduced to a glossy, concentrated glaze.

Remove from the oven and let the tian rest for 5 minutes. Grate lemon zest over the surface, squeeze a little lemon juice across the top, and scatter fresh basil leaves.

Finish with a snowfall of freshly grated parmesan. Serve warm or at room temperature, directly from the dish, with crusty bread to mop up those beautiful juices.