A tian is an earthenware vessel of Provençe used both for cooking and serving. It is also the name of the dish prepared in it.
Provençale Tian is a simple, classic French dish (similar to a gratin) that dates back to the Middle Ages. Here, its rustic flavor and beautiful presentation shine with addition of La Brague extra virgin olive oil and Herbs de Provence.
The mill of La Brague, in the South of France, is a fifth generation family owned mill producing the best extra virgin olive oil and olive related products. The Michel family applies its expertise with the utmost rigor: the best varieties of olives and fresh herbs are faultlessly selected and then the alchemy takes place to obtain extra virgin olive oil with recognized taste and an Herb de Provençe mix that stands out above the rest.
2 cups onions, sliced thin
2 shallots, minced
2 garlic cloves, minced
1 pound zucchini, sliced thin
1 pound eggplant, sliced thin
1 1/4 pounds roma tomatoes (about 8)
2 teaspoon sea salt
1 1/2 teaspoon of Moulin de la Brague Herbes de Provence
1/2 teaspoon freshly ground black pepper
3 ounces Parmesan or Gruyere grated cheese
4 ounces of Moulin de la Brague Extra Virgin Olive Oil, drizzled
Preheat the oven to 375*.
Brush a baking dish with olive oil.
Using a mandolin or knife, slice all your vegetables including onions and tomatoes.
Layer vegetables alternating each vegetable, around the perimeter of the baking dish, repeat until all of the vegetables have filled up the baking dish.
Sprinkle the minced shallots, garlic , salt, freshly ground black pepper, herbes de Provence and drizzle with olive oil.
Cover the dish with aluminum foil and bake for 35 minutes then uncover and bake for another 20 mintutes.
When vegetables are tender, sprinkle the cheese on top, and broil until browned.
Let sit for 10 minutes before eating.