Master the classic Provençal tian with thinly sliced tomatoes, zucchini, eggplants, and onions. Arrange them upright in an oiled baking dish, alternating slices tightly: tomato, eggplant, zucchini, and so on. Drizzle generously with olive oil, season with Provençal herbs, and bake for at least 45 minutes to slowly confit. For deeper flavor, rub the oiled dish with a halved garlic clove first. Add cheese on top for an indulgent gourmet version!
A Southern French favorite, lamb tian starts by browning 600g of lamb saddle in a casserole. Transfer to a baking dish over sautéed onions and garlic. Layer alternating tomato and zucchini slices on top. Sprinkle with Provençal herbs, salt, and pepper, then bake for 45 minutes to 1 hour until tender and aromatic.
Blending Provençal vegetable tian with gratin dauphinois, this potato tian pairs perfectly with fish, meat, or poultry. Parboil potatoes in salted water, then slice along with tomatoes and onions. Arrange upright in a large dish, alternating layers. Season with Provençal herbs, salt, pepper, and olive oil. Bake for at least 30 minutes for golden perfection.
