Vegetable tian


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.
28K 1 5
Grade this recipe:

Last modified on: September 23th 2020

Keywords for this recipe:
For 8 people, you will need:
  • 1 courgette 4 courgettes
  • 2 egg-plant or aubergine 2 egg-plants or aubergine
  • 3 tomato 4 tomatoes
  • 4 cheese 100 g cheese
  • 5 smoked ham 4 slices smoked ham
  • 6 onion 2 onions
  • 7 olive oil 3 tablespoons olive oil
  • 8 Parmigiano reggiano (Parmesan) 50 g Parmigiano reggiano (Parmesan)
  • 9 breadcrumbs 30 g breadcrumbs
  • 10 salt salt
  • 11 pepper pepper
  • Total weight: 2,445 grams

Change to the quantities for: 4 people 8 people 16 people 24 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
1 hour 1 min.1 hour 13 min.2 hours 14 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Vegetable tian : Photo of step #1
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.

Stage 2 - 10 min.
Vegetable tian : Photo of step #2
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).

Stage 3 - 7 min.
Vegetable tian : Photo of step #3
Rinse and remove the hard stalk end from 4 tomatoes, then slice.

Stage 4 - 5 min.
Vegetable tian : Photo of step #4
Thinly slice 100 g cheese (I am using Morbier here).

Set aside.

Stage 5 - 2 min.
Vegetable tian : Photo of step #5
Preheat the oven to 360°F (180°C).

Arrange 4 slices smoked ham on a sheet of cooking parchment laid on a baking sheet.

Stage 6 - 5 min.
Vegetable tian : Photo of step #6
Grill in the oven for 4 or 5 minutes.

Leave the oven on.

Stage 7 - 2 min.
Vegetable tian : Photo of step #7
Cut into strips.

set aside.

Stage 8 - 5 min.
Vegetable tian : Photo of step #8
Prepare 2 onions and slice thinly.

Stage 9 - 1 min.
Vegetable tian : Photo of step #9
Pour 3 tablespoons olive oil into a saucepan on medium heat and when really hot, add the sliced onions.

Stage 10 - 7 min.
Vegetable tian : Photo of step #10
Turn the heat down and cook gently until just starting to colour (5-7 minutes).

Stage 11 - 1 min.
Vegetable tian : Photo of step #11

Assemble the tian



Butter a large gratin dish.

Stage 12 - 2 min.
Vegetable tian : Photo of step #12
Spread the onions out in the bottom.

Stage 13 - 15 min.
Vegetable tian : Photo of step #13
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.

Stage 14 - 2 min.
Vegetable tian : Photo of step #14
Poke the strips of ham into the tian.

Stage 15
Vegetable tian : Photo of step #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.

Stage 16 - 1 hour
Vegetable tian : Photo of step #16
Bake for a good hour.

Stage 17
Vegetable tian : Photo of step #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
Vegetable tian : Photo of step #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.
Keeping
Several days in the fridge, covered with plastic film.
Source
Based on a recipe by Isabelle (my beloved sister).
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,000 Kcal or 8,374 Kj76 gr89 gr149 gr
100 %29 %8 %23 %
Per 100 g
Energetic valueProteins CarbohydratesFats
82 Kcal or 343 Kj3 gr4 gr6 gr
4 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
250 Kcal or 1,047 Kj9 gr11 gr19 gr
12 %4 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten, Sourdough
How much will it cost?
  • For 8 people : 10.44 €
  • Per person : 1.31 €

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)
CheeseCheese: You can check-out other recipes which use it, like for example: French toast "cordon bleu", Springtime mixed salad, Filo leeks and cheese tart, Endive and cheese salad with croutons, Croque-monsieur complet, ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Poivrade artichoke Salad, Roast Brussels sprouts with sage and lemon, Tomato foccacia, Scallops with green asparagus tips and parmesan, Gratin of purple artichokes, ... All
BreadcrumbsBreadcrumbs: You can check-out other recipes which use it, like for example: Escalopes in a sesame crust, Tomatoes Provençal, French toast "cordon bleu", Fish "à la Bordelaise", Greek-style stuffed courgettes, ... All
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Fried eggs with tomatoes, Tomato omelette, Tomato feuilleté with pesto, Greek salad, Cauliflower tabouleh, ... All
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
302K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
250K3.9 46 min. February 21th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
471K5 49 min. July 27th 2013
European glass
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
216K5 2 hours 29 min. August 15th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2023-06-04)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page