Vegetable tian
A tian is a slow-cooked Mediterranean dish. It consists mainly of sliced vegetables packed in vertical rows and baked in the oven.
This version, inspired by Isabelle's, is boosted with a little grilled ham and cheese.
This version, inspired by Isabelle's, is boosted with a little grilled ham and cheese.
60 K 3/5 (2 reviews)
2 hours 15 min.
Easy
8 people
11 IngredientsLast modified on: September 23th 2020
4 
2 egg-plants or aubergine
4 
100 g cheese
4 slices smoked ham
2 
3 tablespoons 
50 g Parmesan (Parmigiano Reggiano)
30 g breadcrumbs
Times for this recipe
Preparation: 1 hour 1 min.
Cooking: 1 hour 15 min.
All in all: 2 hours 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Prepare 4 courgettes and slice.
Set aside.
Note: For the "vegetable" element of this recipe, there is a lot of slicing to do, so a mandolin is the ideal tool.
Set aside.
Note: For the "vegetable" element of this recipe, there is a lot of slicing to do, so a mandolin is the ideal tool.
Stage 2 - 10 min.
Rinse 2 egg-plants or aubergines and cut in half lengthways, then slice.
It is good to use a mix of different types of aubergine, if you can get them (classic dark and smaller violet ones shown in the photo).
It is good to use a mix of different types of aubergine, if you can get them (classic dark and smaller violet ones shown in the photo).
Stage 3 - 7 min.
Rinse and remove the hard stalk end from 4 tomatoes, then slice.
Stage 4 - 5 min.
Thinly slice 100 g cheese (I am using Morbier here).
Set aside.
Set aside.
Stage 5 - 2 min.
Preheat the oven to 360°F (180°C).
Arrange 4 slices smoked ham on a sheet of cooking parchment laid on a baking sheet.
Arrange 4 slices smoked ham on a sheet of cooking parchment laid on a baking sheet.
Stage 6 - 5 min.
Grill in the oven for 4 or 5 minutes.
Leave the oven on.
Leave the oven on.
Stage 7 - 2 min.
Cut into strips.
set aside.
set aside.
Stage 9 - 1 min.
Pour 3 tablespoons olive oil into a saucepan on medium heat and when really hot, add the sliced onions.
Stage 10 - 7 min.
Turn the heat down and cook gently until just starting to colour (5-7 minutes).
Stage 11 - 1 min.
Stage 12 - 2 min.
Spread the onions out in the bottom.
Stage 13 - 15 min.
Pack the vegetables in vertical rows, alternating the different vegetables and cheese.
Pack them tightly and drizzle generously with olive oil, then salt and pepper.
Pack them tightly and drizzle generously with olive oil, then salt and pepper.
Stage 14 - 2 min.
Poke the strips of ham into the tian.
Stage 15
You will be very lucky if the quantity of vegetables exactly fits your dish, or you must have a very good eye!
If you have any vegetables left over, why not cook a mini-tian and freeze this for later.
If you have any vegetables left over, why not cook a mini-tian and freeze this for later.
Stage 16 - 1 hour
Bake for a good hour.
Stage 17
15 minutes before the end, take the dish out and scatter the grated Parmesan and breadcrumbs over the top, then return to the oven.
Stage 18
Serve hot with a little olive oil or lemon juice drizzled over.
Remarks
The choice of vegetables is by no means limited to the ones listed here, so use whatever types you have to hand, suit your taste and, above all, are in season.
You can also use a different cheese (preferable soft), such as mozarella or Saint Nectaire, or whatever takes you fancy.
You can also use a different cheese (preferable soft), such as mozarella or Saint Nectaire, or whatever takes you fancy.
Keeping: Several days in the fridge, covered with plastic film.
Source: Based on a recipe by Isabelle (my beloved sister).
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 90 RDI=8 % | 150 RDI=20 % | 2,000 RDI=100 % | 8,370 RDI: 100 % |
| Per 100 g | 3 RDI=1 % | 3 RDI=0 % | 6 RDI=1 % | 80 RDI=4 % | 340 RDI: 4 % |
| Per person | 9 RDI=4 % | 10 RDI=1 % | 20 RDI=3 % | 250 RDI=10 % | 1,050 RDI: 10 % |
How much will it cost?
- For 8 people : 10.45 €
- Per person : 1.35 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cheese
Like these other recipes: Langres-style spinach, Endive and cheese salad with croutons, Pork Chops with Rosemary, Winemaker's toast, Croque-monsieur complet, ... See them all 30
Parmesan (Parmigiano Reggiano)
Like these other recipes: Scallops with green asparagus tips and parmesan, Pesto, Turnip and Jerusalem artichoke soup, Penne with purple artichokes, Purple Pesto, ... See them all 62
Breadcrumbs
Like these other recipes: Fish "à la Bordelaise", Crab Cakes, Scallops au gratin, Wiener Schnitzel, Creamy Comtoise artichoke gratin, ... See them all 20
Courgette
Like these other recipes: Ratatouille confite, Crunchy courgette and mushroom salad, Langoustine gratin, Kérinou slices, Little vegetable omelettes, ... See them all 48
Other recipes you may also like
Fish terrine with spinach and tomatoes
This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example. November 8th 202048 K5 1 hour 55 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard. February 21th 2011276 K4.1 40 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes. June 13th 2024446 K4.3 20 min.
Tournedos Rossini
Tournedos Rossini is a very chic recipe, allegedly inspired by the famous composer. It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan... August 26th 2021356 K 33.7 50 min.
Salt cod brandade
"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version. March 2nd 2014102 K4 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.