Officially, a tian is a no-frills round earthenware dish that goes from the oven to the table.
The Tian recipe that we are talking about here originated in France, more particularly Provence and is a vegetable dish, usually made in a casserole dish (from oven to table...) filled with layered, overlapping vegetables and sometimes a sauce, baked in the oven, sometimes with breadcrumbs and cheese, and served as a main or side dish. We totally went rogue and used our very popular Marinara Sauce which is way off book, but worked really well as the base. We could eat Tians every day with different veggies and never be over them.
Just make sure you fully cook the veggies, that is the only stipulation. Enjoy, and feel a little bit clever. How pretty are Tians?
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- 2 Cups Marinara Sauce Recipe
- 100 Grams black olives, pitted and halved
- 1 large zucchini, sliced
- 1 butternut pumpkin, peeled and sliced
- 1 large eggplant sliced
- 3 red onion peeled and sliced
- salt and pepper to taste
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
Preheat oven to 190°C.
Pour prepared Marinara sauce into the baking dish you plan to use and top with the olives.
Cut all vegetables into similar sizes. Arrange slice vegetables, alternating as you go on top of sauce in rows, fitting them tightly together until dish is filled. The more careful you are at this point, the more beautiful your Tian will look once cooked.
Season with salt and pepper. Drizzle with plenty of EVOO.
Bake, covered with foil, for 1 hour. Then another 30 minutes, uncovered, until vegetables are tender and you can see they are just browning.
Serve hot or cold. We love it both ways.
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