The Tian provencale is in essence a confit of zucchini and tomato. Tian – an earthenware dish from Provence, simply, a bake of vegetables. This dish is from chef Roger Verge who is famous for using very simple ingredients. It is a confit of vegetables made of finely sliced zucchini, tomatoes and onions that are baked in the oven on a bed of onions with olive oil, a hint of garlic and crushed bay leaves. Every vegetarian should try it.
(For a 24 cm/9.5 inch ceramic quiche pan)
- 3 medium sized onions
- 750 grams/1.5 pounds courgettes (roughly the same diameter as the tomatoes)
- 6 medium sized tomatoes (around 600 grams/1.3 pounds)
- 2 garlic cloves
- 150ml/5 fluid oz olive oil (100 ml before cooking and 50 ml after)
- Salt and pepper
- 2 large bay leaves finely chopped
It is hard to say the exact number of courgettes (zucchinis) needed as they all vary in shape and size so just make sure you buy a bit extra just in case. When you buy them, the tomatoes and courgettes must be firm to the touch. Oven cooking time and temperature: 1 hour at 200 degrees Celsius (around 400 Fahrenheit)
Pair with grilled white meats, fish or chicken hot or cold. For vegetarians just a bit of toast with feta cheese on the side and a touch of balsamic vinegar.
What to drink with a Tian Provencal:
- Cote de Provence rose
- White burgundy (chablis)
- Preheat the oven to 200 degrees C (400F)
- Peel alternate strips off each courgette to create a striped effect
- Using a knife, mandolin or a food processor (depending on the number of people being cooked for) slice courgettes, tomatoes and onions to 3mm to 4mm (1/8 to 1/6 inch) width
- In a pan on a lowish heat and in oil fry the onions for 10 – 15 minutes to soften them (but try to avoid colourisation)
- Crush the garlic and rub it onto the base of the dish or pan to be used and layer the fried onions on top and flatten them
- Season the onion with pepper and salt.
- Layer the courgettes and tomatoes alternately on top of the onion bed so that they lean diagonally and season that layer with more salt and pepper and the pulverised bay leaves
- Drizzle 50 ml (1.75 fluid ounces) olive oil over the confit.
- Cook uncovered in the oven for an hour or so until the vegetables have collapsed to the right jam-like consistency
- Remove from the oven, pour a little more olive oil over and let the dish cool down somewhat before serving.
Tian provencale video recipe: