Tomato and zucchini tian

Choose zucchini and tomatoes of about the same thickness. Slice the zucchini on a mandolin set to about 1-2 mm.

Slice the tomatoes thinly with a serrated knife to the same thickness as the zucchini.

Set a two-inch ring on a baking tray and arrange alternating zucchini and tomato slices, overlapping closely all around, finishing with the slices tucked underneath. Push the slices close together and toward the ring with a knife point, since they shrink.

Season with a pinch of salt and pepper.

Remove the basil stems, roll the leaves from stem to tip like a little cigar and slice into chiffonade; scatter over the tian.

Drizzle a little olive oil over with a spoon; sprinkle breadcrumbs all over, which absorb the moisture from the tomatoes as it cooks.

Add three or four pitted black olives. Remove the ring and repeat for the next tian; press each together with both hands to close the center hole.

Bake the tians in a preheated oven at 450F for about 10 minutes.

Meanwhile heat canola oil (or peanut oil) to about 350 to 375 and deep-fry clean, dry basil leaves until they stop sizzling and turn transparent; drain on absorbent paper.

Move each tian carefully with two wide flat spatulas onto the plate and garnish with a fried basil leaf.

Variation: garnish also with basil oil or a balsamic vinegar reduction.