Never mind the rain, this to-die-for provençal dish has enough Summer power to blow those grey clouds away and bring back heat, blue skies and cricket chirps. Fine slices of courgettes, tomatoes and aubergine are brushed with olive oil, garlic, anchovies and bread crumbs and slow roasted to melting point. Serve hot with grilled fish or meat or cold as a delightful and chic picnic gem.
Provençal tian
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Recipe by: Anne-Laure at Tasty Diaries Busy:20 min, Total prep time: 1h50min Serves: 4 |
Mix the onion with 1 tablespoon olive oil in a large gratin dish, and place in the hot oven for 10 minutes or until the onion is soft and transluscent. Take out of the oven and turn the heat down to 180 degrees.
Meanwhile, slice the vegetables finely. You will need a very sharp knife to slice the tomatoes. Alternatively you can place the tomatoes in the freezer for 20 minutes beforehand, this will make the slicing easier.
Stack the vegetables in neat rows on top of the onion, alternating between rows of aubergines, courgettes and tomatoes. Make sure the vegetables overlap within and between the rows. It's OK if the diameter of the courgette slices is smaller, just stack more in each row. Season with salt and pepper.
Crush the anchovies with a pestle and mortar or the back of a fork, and mix with the garlic, 3 tablespoons olive oil, herbs, and bread crumbs. Brush the mixture evenly over the vegetables.
Cover the dish with aluminum foil and bake for 50 minutes. Uncover, crank up the oven to 200 degrees, and roast for another 20-25 minutes or until nicely browned.
Serve hot or cold with grilled meat, fish or chicken.
Preheat the oven to 200 degrees C.
Mix the onion with 1 tablespoon olive oil in a large gratin dish, and place in the hot oven for 10 minutes or until the onion is soft and transluscent. Take out of the oven and turn the heat down to 180 degrees.
Meanwhile, slice the vegetables finely. You will need a very sharp knife to slice the tomatoes. Alternatively you can place the tomatoes in the freezer for 20 minutes beforehand, this will make the slicing easier.
Stack the vegetables in neat rows on top of the onion, alternating between rows of aubergines, courgettes and tomatoes. Make sure the vegetables overlap within and between the rows. It’s OK if the diameter of the courgette slices is smaller, just stack more in each row. Season with salt and pepper.
Crush the anchovies with a pestle and mortar or the back of a fork, and mix with the garlic, 3 tablespoons olive oil, herbs, and bread crumbs. Brush the mixture evenly over the vegetables.
Cover the dish with aluminum foil and bake for 50 minutes. Uncover, crank up the oven to 200 degrees, and roast for another 20-25 minutes or until nicely browned.
Serve hot or cold with grilled meat, fish or chicken.
Tian is a French word that describes a shallow, earthenware casserole as well as the food it contains. A tian can be made with various ingredients but the name is mostly used to refer to this Provençal dish.
If you want this dish to be more consistent, add three potatoes. Peel and slice them finely and lay them flat at the bottom of the dish before adding the vegetables.
If you prefer the vegetables al dente, 45 minutes cooking altogether is enough (30 min covered).
You can vary the herbs, add basil or oregano, which are also wonderful.
If you want this dish to be more consistent, add three potatoes. Peel and slice them finely and lay them flat at the bottom of the dish before adding the vegetables.
If you prefer the vegetables al dente, 45 minutes cooking altogether is enough (30 min covered).
You can vary the herbs, add basil or oregano, which are also wonderful.
Ingredients
2 medium-smallish aubergines
5 courgettes
6 ripe but firm tomatoes
1 onion, finely chopped
4 garlic cloves, peeled and finely chopped or pressed through a garlic press
3 tablespoons fine bread crumbs
6 anchovies in oil
1 + 3 tablespoons olive oil
1 teaspoon thyme leaves
1 teaspoon rosemary leaves, chopped
2 medium-smallish aubergines
5 courgettes
6 ripe but firm tomatoes
1 onion, finely chopped
4 garlic cloves, peeled and finely chopped or pressed through a garlic press
3 tablespoons fine bread crumbs
6 anchovies in oil
1 + 3 tablespoons olive oil
1 teaspoon thyme leaves
1 teaspoon rosemary leaves, chopped
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