The NY Times published a recipe yesterday for a Tian from a chef I usually love, but that version didn't seem to be what I look for in this dish (it had potatoes and breadcrumbs in it, and it was partially cooked on top of the stove), so I decided to make a more traditional one instead. This version is closely based on a recipe from Dorie Greenspan, but being a loyal KKF'er, I sliced all the vegetables half the thickness she recommended.
I do it in a smallish oval baking dish, mostly because I don't have a round one, which is called a tian in the dialect of the south of france (I think!)
Feel free to improvise, substitute, it's kind of like a standing ratatouille in a baking dish.
1-Prep the Pan
Preheat oven to 400f/200c
Drizzle a couple of tblspns Olive Oil in your baking dish. Coat the sides too.
Add 2 thinly sliced garlic cloves and some thyme sprinkled over the bottom
2-Cut the Veg
Slice (1/8"):
1 Zucchini
1 Small Eggplant
2 Tomatoes
1/2 Big Red onion
Make the slices all about the same size
Rest:
Salt the eggplant and zucchini with a righteous amount of salt and let it rest for a good twenty minutes. I always slice the eggplant first so the salt works it's miracles for the longest time. Couldn't hurt, salt the tomatoes and onions too. (thanks, Chips)
Sliver:
2-3 more garlic cloves. the more the merrier.
Strip:
A good amount of thyme off the stems
Some basil would be okay too
A few bay leaves
Salt the Raw Veg, especially the eggplant and zuchinni
Arrange the vegetables standing on edge in your baking dish as attractively as you can, which is hopefully more attractively than I can. Sprinkle with Thyme as you go
Top the whole shebang with more salt, thyme sprigs, bay leaves, black pepper and a goodly amount of Olive Oil--6 Tblspns or so
3-Cook
Bake uncovered for about 99 minutes and 99 seconds (the limit of my timer). I usually put more thyme sprigs on in the last 15 minutes. I may try to add some raw garlic slivers then too next time.
If you have great bread, you're there, if not serve it with some couscous. The sauce it makes is flat out summer.
I do it in a smallish oval baking dish, mostly because I don't have a round one, which is called a tian in the dialect of the south of france (I think!)
Feel free to improvise, substitute, it's kind of like a standing ratatouille in a baking dish.
1-Prep the Pan
Preheat oven to 400f/200c
Drizzle a couple of tblspns Olive Oil in your baking dish. Coat the sides too.
Add 2 thinly sliced garlic cloves and some thyme sprinkled over the bottom
2-Cut the Veg
Slice (1/8"):
1 Zucchini
1 Small Eggplant
2 Tomatoes
1/2 Big Red onion
Make the slices all about the same size
Rest:
Salt the eggplant and zucchini with a righteous amount of salt and let it rest for a good twenty minutes. I always slice the eggplant first so the salt works it's miracles for the longest time. Couldn't hurt, salt the tomatoes and onions too. (thanks, Chips)
Sliver:
2-3 more garlic cloves. the more the merrier.
Strip:
A good amount of thyme off the stems
Some basil would be okay too
A few bay leaves
Salt the Raw Veg, especially the eggplant and zuchinni
Arrange the vegetables standing on edge in your baking dish as attractively as you can, which is hopefully more attractively than I can. Sprinkle with Thyme as you go
Top the whole shebang with more salt, thyme sprigs, bay leaves, black pepper and a goodly amount of Olive Oil--6 Tblspns or so
3-Cook
Bake uncovered for about 99 minutes and 99 seconds (the limit of my timer). I usually put more thyme sprigs on in the last 15 minutes. I may try to add some raw garlic slivers then too next time.
If you have great bread, you're there, if not serve it with some couscous. The sauce it makes is flat out summer.
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I'll try again next time. Had fun with the slicing, just hated everything else in Daniel's recipe. I'll try yours next.
