The traditional tian is prepared with tomatoes, zucchini, aubergines, onions... The principle is to cut all the vegetables into thin slices then arrange them, tightly packed against each other, in an oven dish, alternating the vegetables:a slice of tomato, a slice of eggplant, a slice of zucchini, and so on. Then drizzle generously with olive oil and Provencal herbs and leave to confit in the oven for at least 45 minutes. To give even more flavor to the tian, do not forget to rub the dish, previously oiled, with a clove of garlic cut in half. You can also add a little cheese for a very gourmet tian recipe!
Another well-known tian recipe, especially in the South of France:lamb tian. To prepare it, first brown 600 g of saddle of lamb in a casserole dish, then place them in a dish on a bed of melted onions and garlic. Then place, alternating them, slices of tomatoes and zucchini. Sprinkle with Herbes de Provence, salt and pepper then bake for 45 minutes to 1 hour.
Halfway between the Provençal vegetable tian and the gratin dauphinois, the potato tian perfectly accompanies all kinds of fish, meat or poultry. To prepare it, pre-cook the potatoes in salted boiling water. Then peel them and cut them into slices. Also cut into slices some tomatoes and onions. In a large dish, alternately arrange the potatoes, tomatoes and onions, standing them upright. Sprinkle with Herbes de Provence, salt, pepper and drizzle with olive oil. Bake for at least 30 minutes.
