I made one just yesterday. We love the flavours and textures. Yellow squash, zucchinis, aubergines, tomatoes & haloumi. Bathed in a lot of olive oil, garlic, fresh rosemary & black olives. Salt & pepper of course.
I think it adds to the blend of textures. The tian is one of my favourite recent culinary discoveries. Thank you for sharing its provençale origin story. Until now I thought it might have been North-African, Middle-Eastern, or Asian even.
Jaime, this is my second favorite dish of yours, and it pairs perfectly alongside your Coq a Vin, which is my *absolute* favorite dish of yours. Now that my tomatoes are finally ripening, I'm adding this into the rotation of my lineup of meals. I should be able to hit this one at least 3 or 4 times before the end of our PNW Summer weather. 😃
Erik, this makes me so happy! I love when people make my recipes but it thrills me when they like one so much it becomes a regular in their home. My friend sprinkles on a simple topping of buttered-toasted bread crumbs and feta which I’m going to try. Though only if to serve the Tian as a main. Simple is better with the coq au vin - a pairing I would never have thought of!
What a beautiful dish—and dish! I’d never heard of a tian, but now I’d like to own one. The history, as always, is fascinating. The dish (the contents, that is) reminds me of a deconstructed ratatouille. Thanks, Jamie!
Jamie, I may give this a try -- I'm not a big fan of eggplant (70s Eggplant Parm was 🤮 in my estimation, and my distaste lingers, and the skins can be so tough) but will eat young fruit roasted or grilled on rare occasion, along with oiled planks of summer squash or zucchini. My wife loves it, so I just might have to bake it. Topping with seasoned bread crumbs and some cheese to get crunchy towards the end of baking would help, I think.
Doug, why don't you replace the eggplant with maybe yellow courge/zucchini and bell peppers? Both are often used in tians. I do have to say that I love the caramelized skin of the eggplant but my husband picked them off and left them on the side of his plate. lol
Jamie, that's one thing I like about cooking (and it applies to many other activities as well, including art, music, garden design etc.): it's important to learn the "rules" of a recipe, but once learned, you discover ways to bend or break them to your taste. Cheers!
So interesting! And sounds delicious. I'll definitely try it. I don't have an earthenware dish or casserole though - can I make it in a pyrex dish (I know that defeats the purpose of a tian though)? It sounds a lot like ratatouille, which I make all the time (leftovers currently in my fridge, in fact :-)). The history is fascinating - love reading about the history of food.
I made one just yesterday. We love the flavours and textures. Yellow squash, zucchinis, aubergines, tomatoes & haloumi. Bathed in a lot of olive oil, garlic, fresh rosemary & black olives. Salt & pepper of course.
Oh! I wish I could get halloumi ! That sounds fabulous !
I think it adds to the blend of textures. The tian is one of my favourite recent culinary discoveries. Thank you for sharing its provençale origin story. Until now I thought it might have been North-African, Middle-Eastern, or Asian even.
Jaime, this is my second favorite dish of yours, and it pairs perfectly alongside your Coq a Vin, which is my *absolute* favorite dish of yours. Now that my tomatoes are finally ripening, I'm adding this into the rotation of my lineup of meals. I should be able to hit this one at least 3 or 4 times before the end of our PNW Summer weather. 😃
Erik, this makes me so happy! I love when people make my recipes but it thrills me when they like one so much it becomes a regular in their home. My friend sprinkles on a simple topping of buttered-toasted bread crumbs and feta which I’m going to try. Though only if to serve the Tian as a main. Simple is better with the coq au vin - a pairing I would never have thought of!
I knew a tian was both a dish and THE dish, but didn't know that the tian we all know now is relatively recent.
I'm always surprised by what I find in my research!
I LOVE your food history lessons - THANK
Thank you, Penny!!! That really means a lot to me!
What a beautiful dish—and dish! I’d never heard of a tian, but now I’d like to own one. The history, as always, is fascinating. The dish (the contents, that is) reminds me of a deconstructed ratatouille. Thanks, Jamie!
A desconstructed ratatouille! That's brilliant! Yes, yes it is!
Jamie, I may give this a try -- I'm not a big fan of eggplant (70s Eggplant Parm was 🤮 in my estimation, and my distaste lingers, and the skins can be so tough) but will eat young fruit roasted or grilled on rare occasion, along with oiled planks of summer squash or zucchini. My wife loves it, so I just might have to bake it. Topping with seasoned bread crumbs and some cheese to get crunchy towards the end of baking would help, I think.
Doug, why don't you replace the eggplant with maybe yellow courge/zucchini and bell peppers? Both are often used in tians. I do have to say that I love the caramelized skin of the eggplant but my husband picked them off and left them on the side of his plate. lol
Jamie, that's one thing I like about cooking (and it applies to many other activities as well, including art, music, garden design etc.): it's important to learn the "rules" of a recipe, but once learned, you discover ways to bend or break them to your taste. Cheers!
So interesting! And sounds delicious. I'll definitely try it. I don't have an earthenware dish or casserole though - can I make it in a pyrex dish (I know that defeats the purpose of a tian though)? It sounds a lot like ratatouille, which I make all the time (leftovers currently in my fridge, in fact :-)). The history is fascinating - love reading about the history of food.
Yes absolutely make it in Pyrex! It’s the same vegetables as a ratatouille and a specialty of the same region.