TIAN
The tian is both a vessel and the name of what's cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive oil and then cooked in a slow oven until each individual vegetable surrenders to the others, becoming one. The true and complete melding of earthy zucchini, sweet onion, waxy potato, juicy and acidic tomatoes is the great achievement of a well-made tian, and resting the finished dish after cooking is no small part of that success. By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out tremendous flavor and aroma. The Sungold tomatoes are beautiful and bright and quite acidic - perfect against the other flavors - but I find the skins unpleasantly leathery-papery when they are cooked, so simply peel them first. Dropping the tomatoes for 30 seconds into seasoned boiling water splits their skins readily and they slip off effortlessly. I would even say it's kind of fun.
Provided by Gabrielle Hamilton
Categories dinner, lunch, vegetables, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
- Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
- Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
- Peel the onion, then slice into even 1/4-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
- Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
- Slice the zucchini into 1/4-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
- Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split - about 30 seconds - retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
- Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
- Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
- Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
- Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
- With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.
LE TIAN
This vegetable specialty takes its name from the glazed earthenware dish in which it is traditionally baked. Lovely presentation and great taste! This recipe came from Country Living magazine.
Provided by Sharon123
Categories Onions
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400*F.
- LIghtly oil 12x9" oval baking dish.
- In bottom of baking dish, scatter garlic halves.
- Starting at one side of dish, create 3 lengthwise rows of vegetables, alternating slices of eggplant, onion, and tomato, that are standing on edge, until dish is full.
- Brush vegetables with 2 tbls.
- olive oil and sprinkle with the salt.
- Bake 45 to 55 minutes or until eggplant is very tender.
- Carefully remove baking dish from oven and randomly insert cheese slices into vegetable rows.
- Brush with remaining 1 tbls.
- oil and sprinkle with thyme leaves.
- Return baking dish to oven and bake 12 to 15 minutes or until cheese melts.
- Cool at least 10 minutes before serving.
- top with thyme sprigs, if desired.
- Enjoy!
Nutrition Facts : Calories 221.8, Fat 12.1, SaturatedFat 4.6, Cholesterol 22.4, Sodium 262.2, Carbohydrate 21.9, Fiber 9.2, Sugar 9.9, Protein 10
TOMATO AND EGGPLANT TIAN
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
- Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.
VEGETABLE TIAN
Provided by Ina Garten
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
LE TIAN D'AUBERGINES CONFITES
In the movie Ratatouille, the rat made a tian of eggplant and other vegetables, set vertically in a baking dish. A similar dish came down in the family of Gérard Monteux, whose ancestors have made this dish since tomatoes came to Provence. The keys to the recipe are to make sure that the tomatoes and onions are of the same diameter as the eggplant, and to use a square or rectangular baking dish. I have made it in a French tian, but you can use any pan about 9 inches square. Good any time of year, it is spectacular in the summer, when tomatoes are at their best.
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees, and rub 1 tablespoon of the olive oil into a 9-by-9-inch or equivalent casserole dish.
- Tightly layer the eggplants, onions, and tomatoes vertically up-right, starting and ending with the eggplant. Make three or four rows, depending on the size of your pan, until the dish is filled tightly with vegetables.
- Crush the garlic, basil, salt, pepper, and 4 tablespoons of the olive oil together, and gently and generously rub into the stacked vegetables. Then scatter the bay leaves and thyme all over.
- Bake in the oven for 20 minutes, then remove the pan, and carefully pour out the water that has accumulated.
- Sprinkle with the remaining olive oil, and return to the oven for another 30 minutes, or until the eggplant is cooked. You can also, if you wish, top it with grated cheese for the last 15 minutes.
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