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Hailing from the Provence region of southern
France, the Tian is a dish named after the heavy terracotta
vessel it's baked in. This savory casserole is celebrated for its
straightforward preparation and beautiful presentation. A Tian is
traditionally made with summer vegetables like zucchini,
yellow squash, eggplant and tomato, but it is versatile enough to be prepared
with any type of sliced vegetable, even root vegetables.
For
Delicious Fact: Known
for their striking purple hue and nutty, chestnut-like taste, Vitelotte
potatoes are an ancient variety with roots in Peru dating back roughly
800 years. They made their way to France in the 19th century, where they were
also referred to as Vitelotte Noir and
the Négresse potato. Upon their arrival in
the U.S. during the mid-1980s, the potatoes became a Los Angeles favorite for
their beauty, versatility and health benefits, including a high antioxidant
content that is triple that of white, red and yellow potatoes.
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 potatoes, use red or yellow 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.
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 with a glass of Chenin
Blanc.
Chef Ellie Lavender
Plant-Based
Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design
+ Cuisine
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