Classic Vegetable Tian from Provence

A Classic Vegetable Tian embodies the essence of Provençal cooking during Summer: it’s simple and makes do with the abundance of vegetables available from this sun-drenched region of France. This iconic dish that alternates slices of tomatoes, zucchini and eggplants, is colorful, full of flavor and the perfect side dish for your Summer feasts.

What is a “Tian”, exactly?

The word “Tian” comes from the Greek “têganon” meaning “a dish” or “a frying pan”.

Originally, a “Tian” described glazed earthenware vessels from Provence, used for both cooking and serving, going from the oven directly to the table. These types of dishes are usually large, shallow and sturdy, meant to resist  high temperatures. Tians were used to bake any type of dish, initially. Back when homes didn’t have individual ovens, families would bring their Tians to the bakers’ ovens (used as the communal ovens) to cook in the residual heat after breads were baked. Over time, tian dishes became more and more popular to bake layers of Provencal vegetables – eggplants, tomatoes and zucchini. By extension, the dish eventually gave its name to this culinary preparation.

Today’s Tians

It should also be noted that today there isn’t just one recipe for Tian, but several variations of it. A “Tian” has become more of a concept, or a cooking method, rather than a specific recipe.

This Classic Vegetable Tian recipe from Provence is by far the most popular recipe. It is very Summer-forward, prepared with layers of tomato, eggplant and zucchini. But you can also find countless variations of Tians made with different layers of vegetables such as asparagus, cabbage, squash, mushrooms, etc… depending on the season. Tians can also be served as a main, when they are garnished with different types of fish, meat or topped with a sprinkle of cheese. You can also find dessert Tians, made with layers of fruits. The possibilities are endless, really. 

Classic Tian vs. Ratatouille

Outside of the French borders, there seems to be a confusion between Tian and Ratatouille – both stellar classics from the Southern French cooking repertoire. This confusion was possibly allthemore heightened by 2007’s Pixar film Ratatouille where the main character Remy cooks up a so-called “ratatouille” that is really a Tian.

A Ratatouille is also a French Provençal specialty made with, but not solely, tomatoes, zucchini and eggplants. However, Ratatouille is a stew which includes the vegetables being cubed and gently simmered together on the stovetop to create a soft and spoonable side dish.

On the contrary, a classic tian involves slices of vegetables layered in a dish and baked in the oven, until soft underneath and lightly crisp on top. Tian aficionados can relish in the lightly charred edges of the vegetable rounds, while a Ratatouille offers soft and tender vegetable chunks.

How to prevent a Tian from being dry?

Perhaps because it is too often compared with a Ratatouille stew, a Classic Tian has a reputation for being dry if not executed properly.  So, here are a few tips to prevent this from happening.

1. Lay the vegetables on a “moist” component. A Tian is a very simple dish composed solely of alternating layers of vegetables baked slowly in the oven. Adding a layer of partially-cooked onions at the bottom of the dish brings extra moisture to soften the vegetable slices.
2. Do not shy away from using a good amount of olive oil. Before going into the oven, drizzle about a quarter cup of extra virgin olive oil (60ml) over the vegetables. This will help tenderize them. This will also create nice crisp edges at the end of the baking time.
3. Bake it low and slow. The goal of tian is eventually to “confit” the vegetables. This means they should cook in their own juices at a lower temperature and for a long period, until perfectly tender. This is achieved with an oven temperature of 320°F (160°C) and for at least 1 hour and 30 minutes. Do not attempt to rush this process for fear of an undercooked or dry result.
4. Create steam in the oven. In addition, add a small oven-safe vessel (ie. ramekin) filled with water in the oven, next to your tian dish. The water will evaporate slowly and create steam in the oven to prevent the vegetables from drying.

More cooking notes: 

• When picking out your vegetables to make this recipe, try to choose tomatoes, zucchini and eggplant that have the same circumference. It will be easier to assemble the layers and create even rows. However, you may have some vegetables that are smaller in circumference (likely, the zucchini). In this happens, you can adjust with two or three slices, instead of one, to make up for their size.
• Another key to a well-executed tian is to pack the slices as tightly as possible, as they will shrink while baking.
• Pictures show a 8’x11′ (20cmx28cm) pyrex dish, which works perfectly for this recipe. A square or circular dish (earthenware, ceramic or plexiglass) of the same volume will work too. 
• After being cooked, the tian may have some excess juice at the bottom – this is normal. So, if needed, carefully tilt the dish above your sink and let some of the excess juice drip.

I hope you’ll love this Classic Vegetable Tian from Provence as much as I do! This side dish is the perfect companion to a roasted chicken, grilled meat or fish. 

You may also like: 

• Classic French-style Potato Salad 
• Swiss Chard Pancakes (Farçous) 
• Creamy Leek & Potato Soup
• Sweet Pea Ham Quiche
• Classic French Tomato Mustard Tart

Classic Vegetable Tian from Provence

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 1 hour 30 Minutes 1 hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

1 garlic clove, peeled and halved
1 large onion, peeled and sliced in half rounds
2 tbsp (30ml) Extra Virgin Olive Oil
1 large or 2 medium eggplants, cut in ¼ (0.65cm) inch slices
3 medium zucchini, cut in ¼ (0.65cm) inch slices
5-6 medium ripe tomatoes, cut in ¼ (0.65cm) inch slices
3-4 garlic cloves, peeled and minced
¼ cup (60ml) Extra Virgin Olive Oil
4-5 sprigs of thyme
Salt, pepper to taste

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 320°F (160°C) with a rack in the middle.

Step 1 - Rub the inside of a large baking dish (earthenware, ceramic or plexiglass) with the cut side of the halved garlic clove. Add the 2 tablespoons (30ml) Extra Virgin Olive Oil and the sliced onion. Toss to coat the onion and bake for 10 minutes, until the onion is translucent and slightly fragrant.

 Transfer the dish onto a cooling rack or heat-proof surface.

Step 2 -Arrange the tomato, zucchini and eggplant slices vertically on top of the onion in alternating layers, The slices must be arranged nice and tight, and in several rows. If some vegetables are smaller in circumference (likely, the zucchini) you can adjust with two or three slices, instead of one, to make up for their size.

Step 3 -When finished, season with salt and pepper to taste. Sprinkle with the minced garlic, making sure most garlic falls in-between slices. Drizzle with ¼ cup (60ml) Extra Virgin Olive Oil  and garnish with thyme sprigs.

Step 4 -Cover the dish with foil, seal the edges and poke a tiny hole in the middle for the steam to escape. Fill a small oven-safe bowl or ramekin with water. Place both the Tian dish and the water-filled vessel in the oven.

Step 5 -Bake for 1 hour. Then remove the foil from the dish and bake for an additional 30 to 40 minutes until fully cooked and the vegetables are wrinkled at the top. Optional: finish with 1 to 2 minutes under the broiler for charred edges.

Take out of the oven and let cool for at least 15 minutes before serving.

After being cooked, the tian may have some excess juice at the bottom. So, if needed, carefully tilt the dish above your sink and let some of the excess juice drip.