Tian Provençal
A vibrant and elegant Provençal vegetable gratin, featuring thinly sliced summer vegetables layered artfully and baked with fragrant olive oil and herbs. A true taste of the garden.
🧂 Ingredients
- 3 Zucchini(medium-sized)
- 4 Tomatoes(ripe, medium-sized (e.g., Roma or beefsteak))
- 1 Eggplant(medium-sized)
- 2 Yellow squash(medium-sized)
- 4 cloves Garlic(minced or thinly sliced)
- 80 ml Olive oil(good quality extra virgin olive oil)
- 2 tbsp Fresh thyme(leaves picked from stems)
- Salt(to taste)
- Black pepper(freshly ground, to taste)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). Lightly grease a gratin dish or oven-safe skillet (approximately 9x13 inches or similar oval shape) with a little olive oil.
⏱️ 5 minutes - 2
Prepare the vegetables: Wash all vegetables. Trim the ends off the zucchini, yellow squash, and eggplant. Slice all vegetables (zucchini, tomatoes, eggplant, yellow squash) into uniform rounds, about 2-3mm (1/8 inch) thick. A mandoline slicer is ideal for uniformity, but a sharp knife works well. Discard the first and last slices of the eggplant if they are too watery.
⏱️ 20 minutes - 3
Arrange the vegetables: Begin by arranging the vegetable slices in an alternating pattern (e.g., zucchini, tomato, eggplant, yellow squash) in a circular or overlapping pattern within the prepared baking dish. Continue layering until the dish is full, standing the slices upright or laying them flat. Aim for a visually appealing arrangement.
⏱️ 15 minutes - 4
Season and dress: Drizzle the arranged vegetables generously with the olive oil, ensuring it coats the slices. Scatter the minced or sliced garlic evenly over the top. Sprinkle with fresh thyme leaves. Season generously with salt and freshly ground black pepper.
⏱️ 5 minutes - 5
Bake: Place the dish in the preheated oven. Bake for 50-60 minutes, or until the vegetables are very tender when pierced with a fork and the edges are slightly caramelized and golden brown. The center should be bubbling gently.
⏱️ 50-60 minutes - 6
Rest and serve: Remove the tian from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to serve. Serve warm as a side dish or a light main course.
⏱️ 5-10 minutes
💡 Pro Tips
- ✓Uniform slicing is key for even cooking and a beautiful presentation.
- ✓Don't be shy with the olive oil; it's essential for flavor and moisture.
- ✓The finished tian should be tender, sweet, and fragrant.
- ✓For a richer flavor, you can add a pinch of Herbes de Provence along with the thyme.
- ✓If your vegetables release a lot of water during baking, you can carefully tilt the dish and drain off some excess liquid.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a layer of thinly sliced onion or leek at the bottom of the dish before arranging vegetables.
- Top with crumbled goat cheese or grated Parmesan cheese during the last 15 minutes of baking.
- Add a splash of white wine to the bottom of the dish before baking for extra moisture and flavor.
- Incorporate other summer vegetables like bell peppers (thinly sliced) or summer squash varieties.