A tian is the vegetable gratin of the Comtat around Avignon: sliced courgette, tomato and aubergine baked in olive oil in the earthenware dish that gives it its name.
The story of Tian provençal
The word tian names both the vessel, a shallow glazed earthenware dish shaped like a truncated cone, and what is cooked in it; it comes from the Greek teganon, a frying pan. An 18th-century dictionary called it a lean stew. French sources place its origin in the Comtat Venaissin, the papal lands around Carpentras beside Avignon, whose cooks were known for their ways with fresh and dried vegetables.
How to make Tian provençal
Serves: Serves 4
Ingredients
- 2 medium courgettes
- 2 small aubergines
- 4 ripe tomatoes
- 2 onions, thinly sliced
- 3 garlic cloves, sliced
- 6 tbsp olive oil
- 2 tsp fresh thyme leaves
- Salt and black pepper
Method
- Soften the onions and garlic in 2 tbsp olive oil for 10 minutes and spread them over the base of an earthenware gratin dish.
- Slice the courgettes, aubergines and tomatoes into rounds about 5mm thick.
- Stand the slices upright in the dish in alternating rows, packed tightly.
- Season, scatter with thyme and pour over the remaining olive oil.
- Bake at 180°C for about 1 hour 10 minutes, until the vegetables are soft and the edges browned; if the top colours too fast, cover it with foil.
Editor tip. A tian has no added liquid: if your tomatoes are watery, bake it a little longer so the juices reduce rather than pooling.
The editor picks for Tian provençal in Avignon are still in research. Meanwhile, see the Avignon signature-dishes index or the Avignon food guide.