Classic Vegetable Tian from Provence (2024)

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 Ratatouillewhere 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)
• Sweet Pea Ham Quiche
• Classic French Tomato Mustard Tart

Audrey

Bonjour ! I'm Audrey Le Goff, a French cookery writer, photographer, creator of the blog Pardon your French, and cookbook author of Rustic French Cooking Made Easy.