Provençal Tian - Fanned Vegetables from the Oven
Courgette, aubergine and tomato in thin slices, layered like roof tiles in a shallow dish and an hour in the oven. The tian is really the vessel, not the dish - a shallow earthenware form found in every Provençal household.
- 80 minutes
- 4 servings
- Side dish
- vegan
- gluten-free
- nut-free
- lactose-free
- high in fibre
- antioxidant
- plant-based
- heart-healthy
- cell-protective
Ingredients
- 500 g Courgette (in five-millimetre slices)
- 500 g Tomatoes (ripe and firm, in slices of the same thickness)
- 400 g Aubergine (in five-millimetre slices)
- 200 g Onion (in fine strips, as the base layer)
- 40 g Olive oil
- 15 g Garlic
- 4 g Salt
- 3 g Thyme (fresh, leaves stripped from the stalks)
Instructions
- Heat the oven to 180 degrees.
- Sweat the onion strips with a third of the olive oil in a pan for 15 minutes until soft and sweet, then spread them in a shallow baking dish.
- Cut courgette, aubergine and tomatoes into slices of equal thickness - the one point where precision matters, or one will be done before the other is tender.
- Stand the slices upright and layer them alternately like roof tiles on the onion bed, packed tightly together.
- Drizzle with the remaining olive oil and scatter over garlic, thyme and salt.
- Bake for 55 to 65 minutes until the liquid has evaporated and the surface has browned. Serve lukewarm - hot, a tian tastes of less than it does after twenty minutes' rest.
Warum die Scheiben aufrecht stehen
Laid flat in layers, the vegetables steam in their own juice. Stood upright and packed tight, only a narrow edge is exposed for the liquid to evaporate from - so the vegetables braise below and roast on top. The same principle is behind oven-baked ratatouille.
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