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Tian is a specialty of the region of Provence in
the south of France. It's both a savory side dish and the heavy terracotta
baking vessel used to bake it in. What makes a Tian so special is its
beauty and simplicity!
This is my
Garlic-Herb Vegetable Tian made with zucchini, yellow squash, Vitelotte potatoes,
minced garlic and fresh herbes de Provence from my garden!
Delicious Fact - Before
receiving the name Vitelotte, these vibrant delicious purple
potatoes believed to have originated in ancient Peru nearly 800
years ago. Their introduction to France is said to have
occurred in the 19th century when they were also known
as Vitelotte Noir and the Négresse potato.
They were introduced to the United States in mid-1980s and
first became popular in Los Angeles for its versatility,
health benefits and vibrant color. Besides their beauty, they are
packed with antioxidants 3x more than white, red and yellow
potatoes with a nutty flavor similar to chestnuts!
Though, Tian is
traditionally made with summer Mediterranean vegetables such
as zucchini, yellow squash, auborgine and tomato, it can be made with other
vegetables and even root vegetables that can be sliced!
So, let's get
started with the recipe!
Ingredients (serving
size 4)
2 Medium
zucchini
2 Medium yellow
squash
2 Medium Vitelotte potatoes
(if you can’t find Vitelotte or any other variety of purple potatoes,
then use red or yellow potatoes, since they are more nutritious than white
potatoes)
2 Cloves
garlic minced
1/3 Cup fresh
herbs such as parsley, oregano, basil, marjoram or 1 tsp. dried herbes de
Provence
1/3 Tsp. Sea
salt
4 Tbsp. Olive
oil.
Instructions
1. Preheat the oven to 400ºF.
2. Wash &
pad dry vegetables, then thinly slice (1/4-inch) them with a sharp knife or a mandoline slicer,
which is much easier and a lot faster.
3. Take an oval or round terracotta
or casserole baking dish, brush it with olive oil and then arrange all
vegetables in it (photo 1).
4. Drizzle olive oil, sprinkle sea salt, minced garlic
and herbs.
5. Bake your
Tian for about 35-40 minutes until zucchini and yellow squash are tender and
the potatoes are a bit crispy (photo 2).
Enjoy your beautiful Tian with a salad as a delicious meal or
as aperitif with a glass of Chenin Blanc.
Happy
Baking!
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer
Vegan Mediterranean Culinary Services
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