Tian Provençal — Layered Vegetable Gratin of Provence

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A tian is both a dish and a cooking vessel — the shallow, glazed earthenware gratin dish of Provence that gives its name to the layered vegetable preparations baked within it. Tian provençal is the classic version: thin slices of courgette, tomato, and aubergine arranged in alternating, overlapping rows (like fallen dominoes), drizzled with olive oil and herbs, and baked slowly until the vegetables are meltingly tender and the edges are crisp and almost caramelised. It is ratatouille's elegant cousin — the same summer vegetables, but composed rather than stewed, architectural rather than rustic. Prepare a base layer: sweat a sliced onion and 3 cloves of garlic in olive oil until soft, add 400g of tomato sauce (passata or fresh tomatoes, cooked and seasoned), and spread this across the bottom of a large, shallow earthenware dish or gratin dish. This base provides moisture and flavour from below. Slice 2 medium courgettes, 2 medium aubergines, and 4 ripe tomatoes into uniform 4-5mm rounds. Arrange in the dish in alternating, overlapping rows: one slice courgette, one slice tomato, one slice aubergine, repeating across the length of the dish. The slices should sit upright at a gentle angle, each one leaning against the next. Season generously with fleur de sel, black pepper, and fresh thyme leaves stripped from their stems. Drizzle generously with the finest olive oil available — 80-100ml. Scatter sliced garlic between the rows. Cover loosely with foil and bake at 180°C for 40 minutes. Remove the foil and bake a further 25-30 minutes until the vegetables are completely tender, the exposed edges are crisp and lightly charred, and the base is concentrated and jammy. The tian should rest 10 minutes before serving — it is best warm or at room temperature, never hot from the oven. A final drizzle of raw olive oil, torn basil leaves, and a scattering of breadcrumbs toasted with garlic and Parmesan complete the Provençal picture.

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