Winter Vegetable Tian

We have been cooking out of Open Kitchen this month, and this beautiful tian with root vegetables comes from that.  It is super easy to put together, uses all the various kinds of root vegetables you might get in your fall CSA box, and transports well if we ever go to eat at friend's houses again.  You can sub what you have on hand, but the beets add a nice color and the element of earthy favor.

• 1 (15.5-ounce) can chickpeas, drained, 1/4 cup liquid reserved
• 1 1/4 teaspoons kosher salt, divided
•  2 small sweet potatoes, peeled and sliced crosswise into 1/8-inch-thick rounds
• 3 medium-size red beets, peeled and sliced crosswise into 1/8-inch-thick rounds
• 3 parsnips or turnips, or kohlrabi, peeled and sliced diagonally into 1/8-inch-thick slices
• 1-2 small red onions, sliced crosswise into 1/8-inch-thick rounds
•  2 ounce Parmigiano-Reggiano cheese, grated (about 1/2 cup) 
•  2 teaspoons chopped fresh thyme
•   2 tablespoons extra-virgin olive oil
• 1/2 teaspoon black pepper
• 3 garlic cloves, minced

Instructions 

• Preheat oven to 375°F. Combine chickpeas, reserved 1/4 cup chickpea liquid, and 1/4 teaspoon salt , a dash of oil and pepper in a food processor; process until mixture is mostly smooth, about 30 seconds. Spread puree evenly on bottom of a 9-inch round (2-quart) baking dish. Toss each grouping of vegetables with olive oil, salt and pepper.  Starting at outer edge of dish, arrange groupings of 2 or 3 slices of each vegetable, layering and overlapping slightly, in 2 concentric circles, using chickpea puree to steady slices. Tuck remaining vegetable slices in center to fill up dish.

  Stir together cheese and thyme in a small bowl. Brush top of vegetables with oil; sprinkle with pepper and remaining 1 teaspoon salt. Scatter cheese mixture and garlic over tian.

  Cover tightly with aluminum foil, place on a baking sheet, and roast in preheated oven 35 minutes. Uncover and roast until top is lightly browned and vegetables are tender when pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm or at room temperature.