Summer Vegetable Tian with Creamy Havarti and Pesto

preparation

This simple baked vegetable dish stars summer-ripe squash, tomatoes and eggplant, interspersed with creamy Havarti cheese, and is delicious warm or at room temperature. Serve with rice or crusty bread to mop up the savory juices. SERVES 4.

Preheat the oven to 375°F. Drizzle 1 tablespoon olive oil over the bottom of a medium gratin dish.

Slice the zucchini, squash, tomatoes and eggplant into ¼-inch-thick rounds. Thinly slice 4 ounces of the Havarti; shred the remaining 2 ounces of Havarti.

To assemble, layer the sliced vegetables and sliced Havarti alternately in the dish, making only 1 layer. Sprinkle with ¼ teaspoon each salt and pepper. Drizzle with the remaining 2 tablespoons olive oil. Scatter the thyme sprigs over the dish.

Bake the tian until vegetables are tender, about 30 minutes. Remove from the oven and pluck off the thyme sprigs. Scatter the shredded Havarti over the vegetables and return the dish to the oven. Bake until cheese is melted and bubbling, 10–15 minutes. Remove from the oven and let sit for at least 10 minutes. Before serving, drizzle the pesto over the top of the tian.