Sides · France

Provençal Tian

Rounds of zucchini, ripe tomato, and waxy potato arranged in overlapping spirals in an olive-oil-slicked earthenware dish, then baked until every edge catches colour and the vegetables melt into each other at their touching faces.

◷ 90 minutes♧ 4 servingsSave as cookbook PDF ↓

Ingredients

For 4 servings · tick what is ready

Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.

35 parts Zucchini, sliced 5 mm rounds35 parts Ripe plum tomatoes, sliced 5 mm rounds30 parts Waxy potato, peeled, sliced 5 mm rounds15 parts Extra-virgin olive oil4 parts Garlic cloves, thinly sliced2 parts Fresh thyme and rosemary, stripped from stems2 parts Flaky sea salt and black pepper5 parts Extra olive oil for finishing

LET’S COOK

How to make it

Use a mandoline or very sharp knife to slice all vegetables to a uniform 5 mm thickness. Consistency is what makes the tian visually cohesive — irregular slices bake unevenly, leaving raw patches beside overdone edges. Lay slices on a clean surface and assess for uniformity.

Coat the bottom of a wide earthenware gratin dish with a third of the olive oil. Scatter garlic slices across the oil. Arrange the vegetable rounds standing upright in overlapping rows — potato, zucchini, tomato, repeating — tilting each round slightly so it leans on the one behind it. Drizzle the remaining olive oil over the top, scatter herbs throughout the slices, and season generously with flaky salt and pepper.

Cover the dish with foil and bake at 180 C (350 F) for 40 minutes to steam the vegetables through. Remove the foil and raise the oven to 220 C (425 F). Bake a further 25–35 minutes until the tops are deeply golden and the tomato has caramelised at its edges. The dish should be bubbling gently at the perimeter. Rest 10 minutes before serving.

About this recipe

By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.

Serving count is an estimate; check quantities in the source recipe.