TIAN PROVENCALE
A confit of zucchini and tomato.
The tian provencale is in essence a confit of zucchini and tomato. Tian means an earthenware dish from Provence. This dish is from chef Roger Verge who is famous for using very simple ingredients. It’s a confit of vegetables made of finely sliced zucchini, tomatoes and onions that are baked in the oven on a bed of onions with olive oil, a hint of garlic and crushed bay leaves. Vegetarian, or not, everyone should try it.
INGREDIENTS
For a 24 cm (9.5 inch) ceramic quiche pan
3 medium sized onions
750 g (1.5 lbs) courgettes (roughly the same diameter as the tomatoes)
6 medium sized tomatoes (around 600 g / 1.3 lbs)
2 garlic cloves
150 ml (5 fl oz) olive oil (100 ml / 3.4 fl oz before cooking and 50 ml / 1.7 fl oz after)
Salt and pepper
2 large bay leaves finely chopped
NOTES
It is hard to say the exact number of courgettes (zucchinis) needed as they all vary in shape and size so just make sure you buy a bit extra just in case. When you buy them, the tomatoes and courgettes must be firm to the touch (or grow them in your garden).
Oven cooking time and temperature: 1 hour at 200 °C (around 400 °F).
Pairs well with grilled white meats, fish or chicken hot or cold. For vegetarians some toast with feta cheese on the side and a touch of balsamic vinegar.
What to drink with a tian provencal: cote de Provence rose, white burgundy (chablis), muscadet.
PROCEDURE
Preheat the oven to 200 °C (400 °F).
Peel alternate strips off each courgette to create a striped effect.
Using a knife, mandolin or a food processor (depending on the number of people you're cooking for) slice courgettes, tomatoes and onions to a 3mm to 4mm (1/8 to 1/6 inch) width.
In a pan on a lowish heat fry the onions in oil for 10 – 15 minutes to soften them (avoid colourisation).
Crush the garlic and rub it onto the base of the dish or pan and layer the fried onions on top and flatten them.
Season the onion with pepper and salt.
Layer the courgettes and tomatoes alternately on top of the onion bed so that they lean diagonally and season that layer with more salt and pepper along with the pulverised bay leaves.
Drizzle 50 ml (1.75 fl oz) olive oil over the confit.
Cook uncovered in the oven for an hour or until the vegetables have collapsed into an almost jam-like consistency.
Remove the tian from the oven, pour a little more olive oil over and let the dish cool down before serving.