Summer vegetable tian
Ingredients
- 2 courgettes
- 1 large aubergine
- 4 tomatoes
- 2 yellow peppers
- 1 red onion
- 2 cloves of garlic
- 1 bunch of basil
- Intense-flavoured olive oil
- 400g of tomatoes
- 1 large onion
- 3 cloves of garlic
- 2 pinches of thyme
- Intense-flavoured olive oil
- 1 sugar cube
- 1 pinch of Espelette chilli
- Salt, pepper
Tip
Instructions
- Prepare the tomato compote: wash, peel and deseed the tomatoes, then dice them. In a frying pan, gently fry the finely chopped onion in a little olive oil, then add the diced tomatoes, thyme, sugar, salt, Espelette pepper, pepper and crushed garlic cloves. Simmer the sauce over a low heat, stirring occasionally, and leave to reduce until the water from the tomatoes has evaporated (about 20 to 25 minutes).
Preheat the oven to 200°C.
- Prepare the tian: first, wash all the vegetables and slice them into thin slices, 2–3 mm thick. For the peppers, we recommend using a cookie cutter to make round slices. Next, brown the courgettes in a little olive oil. Do the same with the peppers and aubergines, whilst setting the tomatoes and onions aside.
In an ovenproof dish, spread the tomato compote over the base, then layer the vegetables alternately to assemble the tian. Slip in a sliver of garlic and a basil leaf every five slices. Finally, drizzle with a little olive oil, and season with salt and pepper. Bake at 200°C for 15 to 20 minutes. The vegetables should be cooked through and lightly browned.
Tip
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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