Tian de Légumes (Provençal Layered Vegetable Bake)
Why this recipe works
- Slow-baked vegetables: The layered slices cook gently in their own juices, concentrating flavour while the exposed edges caramelise.
- Simple aromatic base: Softened onion, garlic, thyme and extra virgin olive oil give the vegetables a savoury foundation without masking their freshness.
- Works hot or warm: The bake holds well after resting, making it suitable as a light main, side dish or part of a larger spread.
Get the most out of this recipe
Authenticity notes
- Provençal style: In Provençal cooking, a tian commonly refers to both the shallow baking dish and the vegetable gratin cooked inside it.
- Simple seasoning: The flavour relies on good vegetables, olive oil, garlic and herbs rather than a heavy sauce or cheese topping.
Ingredient notes
- Choose firm vegetables: Firm aubergine, courgette and tomatoes are easier to slice evenly and hold their shape better during baking.
- Tomatoes should be ripe but firm: Very soft tomatoes can collapse and release too much liquid before the other vegetables are fully tender.
- Fresh thyme gives a lighter finish: Fresh sprigs perfume the bake gently; rosemary can be used instead for a more robust, piney flavour.
Timing notes
- Let it stand before serving: A short rest allows the juices to settle, so the layers lift more neatly from the dish.
- Best hot or warm: The flavours remain balanced as the tian cools slightly, making it a useful dish to serve alongside other courses.
Serving ideas
- Serve with simple proteins: Pair with roast chicken, grilled fish or lentils for a complete meal.
- Add something to catch the juices: Crusty bread, couscous or herbed rice work well with the olive oil and vegetable juices.
- Finish simply: A few extra thyme leaves or a final drizzle of olive oil can freshen the dish just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Thinly slice the onion and finely chop the garlic. Slice the aubergine, courgette and tomatoes into even rounds, about 5 mm thick.
- Warm 2 tbsp of the olive oil in a frying pan over medium heat. Add the onion with a pinch of the salt and cook for 10 to 12 minutes, stirring, until soft and lightly golden. Stir in the garlic for 1 minute until fragrant.
- Spread the onion and garlic over the base of a baking dish. Arrange the aubergine, courgette and tomato slices upright in tight rows, alternating the vegetables as you go. Tuck the thyme sprigs between the rows.
- Drizzle the remaining olive oil over the top, then season with the remaining salt and the black pepper. Bake for 55 minutes, or until the vegetables are tender and the edges are lightly caramelised. If the top browns too quickly, cover loosely and continue baking.
Recipe notes
Tips
- For neat layers, keep the slices as even as you can and pack them tightly so they support each other as they bake.
- Let the tian stand for 10 minutes before serving so the juices settle and it slices more cleanly.
Substitutions
- Replace Fresh thyme with Fresh rosemary for a more robust, piney flavour.
- Replace Tomato with Cherry tomatoes for a sweeter, more concentrated finish.
Storage
- Refrigerate up to 4 days
- Cool completely, then refrigerate in a sealed container. Reheat in a 180°C (355°F) oven for 15 to 20 minutes until piping hot, or warm gently in the microwave; the vegetables will soften further on reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 25min (25min active)
- Difficulty: Easy
- Cuisine: French
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