A tian is a baked French dish composed of many layers of vegetables and herbs. The name comes from the earthenware dish it was traditionally cooked in but tians can be made in any kind of deep dish such as a casserole, dutch oven or baking pan. The dish originated in the Alpes-Martitimes region of Southeast France and tians are popular across Provence and throughout France.
Choose Vegetables at their Peak
Tians are typically layered with the freshest summer vegetables from the Provence region such as tomatoes, eggplant, zucchini, peppers, olive oil and fresh thyme. Although roasting intensifies their flavour, it’s important to select the freshest vegetables possible at the peak of their season for best results. By August, most North American markets are brimming with eggplant, zucchini, tomatoes and fresh herbs. Choose smaller eggplant and zucchini as they will be sweeter and more tender – larger ones tend to be watery and full of large seeds. Plum (roma) tomatoes are ideal for tians because they give off less liquid when cooked than field tomatoes. Select firm tomatoes that are fully ripened for the best flavour. The dish is very versatile so use what ingredients are available and feel free to substitute if a vegetable is not at its peak.
An Italian Twist on a French Classic
A classic French tian is delicious but why not make it interesting by adding an Italian twist? Substitute a basil puree for the thyme and use a fruity Tuscan olive oil and Italian cheese to give the dish a taste of Italy. It makes a great side dish to an Italian menu of grilled sausages and pasta or can be enjoyed as a vegetarian main dish with a salad and crusty bread.
Italian-Style Summer Vegetable Tian
Serves 6 as a side dish
- 1 cup (packed) fresh basil leaves
- ¼ cup extra virgin olive oil, plus extra for oiling casserole dish
- 1 clove garlic
- 1 small green zucchini
- 1 small eggplant
- 2 ripe plum tomatoes
- ½ small red onion
- 1 red pepper
- ¾ cup freshly grated parmesan cheese
Directions:
- To make basil puree: In a small food processor or with a mortar and pestle, combine basil, ¼ cup olive oil and garlic until smooth. Set aside.
- Preheat oven to 425 degrees Fahrenheit.
- Using a mandolin or very sharp knife, slice zucchini into slices about 1/8” thick. Repeat with eggplant, tomatoes and onion, making sure to keep all sliced vegetables separate. Dice the red pepper.
- Grease a casserole dish or other small baking dish. Starting at the bottom, layer the ingredients as follows, spreading them each in an even layer: ½ of the zucchini, red pepper, ½ of the tomato, ½ of the basil puree, onion, eggplant, ½ of the basil puree, ½ of the zucchini, ½ of the tomato and top with parmesan cheese.
- Bake tian for 40 to 45 minutes or until the top is brown and bubbling and the vegetables are tender when tested with a knife. Let cool slightly before serving.
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