Tian Provençal
Local name: Tian provençal
Thin rounds of courgette, aubergine and tomato fanned tightly over a bed of thyme-scented softened onions.
Photo: Arnaud 25 · CC BY-SA 4.0
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Serves
- 4
- Difficulty
- Easy
Method
- Slice the onions finely and soften them for 15 minutes in 2 tbsp of the oil with the crushed garlic, until tender and translucent.
- Spread this onion bed across the bottom of an oval gratin dish and season lightly.
- Slice the courgettes, aubergine and tomatoes into 3 mm rounds, ideally on a mandoline, so they cook at the same rate.
- Stand the slices upright and packed close together, alternating the three vegetables in a spiral or tight rows.
- Drizzle with the remaining olive oil, season, and scatter over the thyme and oregano.
- Cover with baking paper and bake at 180°C for 40 minutes, then remove the paper and cook for 20 minutes more to colour the edges.
The tian takes its name from the earthenware dish it has always been baked in across Provence. Thin, evenly cut slices are the only real requirement of the recipe.
