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.
Tomato sauce base layer for moisture and flavour. Uniform 4-5mm slicing for even cooking and visual harmony. Alternating overlapping rows — courgette, tomato, aubergine. Generous olive oil (80-100ml) — this is Provençal cooking. Covered first (40 min), then uncovered (25-30 min) for crisp edges. Best served warm or at room temperature.
A mandoline produces the perfect uniform slices that make the visual presentation stunning. Salting the aubergine slices 30 minutes before baking draws out moisture and prevents sogginess. A layer of fresh goat cheese (chèvre frais) or ricotta spread beneath the vegetables adds creamy richness. Tian leftovers are extraordinary cold the next day — drizzled with olive oil and served with fresh bread. For a stunning presentation, bake in individual earthenware dishes. Some Provençal cooks add a thin layer of rice beneath the vegetables, which absorbs the juices and creates a built-in starch accompaniment.
Uneven slicing — thick slices remain raw while thin ones disintegrate. Insufficient olive oil — the vegetables need generous fat to become silky rather than dry. Skipping the base sauce, leaving the bottom dry and the top drowning. Serving immediately from the oven without resting — the flavours need 10 minutes to settle. Using winter vegetables when only high-summer produce will do.
French Regional Cooking — Anne Willan