THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
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Provençal tian with sun vegetables
Description
Tian is both the name of the Provençal terracotta dish and the name of the culinary preparation that comes from it. Typically from Avignon, it is now recognised throughout Provence as a must-try speciality. This sun-drenched vegetable tian showcases the colours and flavours of the Mediterranean. The strips of vegetables make it particularly decorative, but you can also simply arrange them more freely: the taste is just as delicious. Prepared in large quantities, this dish can be eaten hot from the oven or cold the next day, accompanied by a salad.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Preheat the oven to 200°C. Lightly butter a large rectangular ovenproof dish.
2. Arrange the vegetables in coloured strips: peppers and tomatoes for the red strip, artichokes and courgettes for the green strip, aubergines and fennel for the light strip.
3. Mix all the ingredients for the dressing. Pour most of it over the vegetables, then brush the exposed areas with the rest.
4. Season generously with black pepper. Add the black olives and bay leaves.
5. Place in the oven for 45-50 minutes, until the vegetables are tender and lightly caramelised around the edges.
6. Once out of the oven, crumble the goat's cheese over the top (optional). Serve hot or cold.
THERMOMIX® METHOD.
