Summer is here, and what better way to make do with an abundance of Summer vegetables than with a layered vegetable Tian? This traditional dish from Provence alternates slices of tomatoes, zucchini, and eggplants to create a colorful, veggie-focused dish.
In my take on this beloved French recipe, the Tian gets encased in a buttery shortcrust that is spiked with dried herbs and olive oil. This makes for a vibrant Summer dish that showcases seasonal vegetables in a perfect way, and that’s as pretty as it is tasty!
So what is a French “Tian”, exactly?
Originally, a “tian” is a round earthenware vessel from Provence, used for both cooking and serving, going from the oven directly to the table. Being often filled with layered vegetables and baked in the oven, the vessel has also given its name to the dish prepared in it.
In older versions of the recipe, a Tian was described as a lean stew with the layered vegetables cooked in a sauce. But in modern versions of it, the vegetables are cooked with no liquids and naturally steam with their own moisture. Tian are often made with vegetables alone, but you will find some topped with goat cheese, crumbled hard-boiled eggs, bread crumbs, or even with added fish and meat slices inside.
Layered Vegetable Tian Galette
This take on the traditonal Provencal Tian has it encased in a buttery shortcrust. A layer of caramelized onions is also placed underneath the Tian to add another layer of sweetness. The crust, the sweet onions, the olive-oil doused veggies… the flavors and textures all meld together as the galette bakes.
This Layered Vegetable Tian Galette has been part of my Summer repertoire for years, and it isn’t leaving it any time soon. When I feel like it, I even add a handful of black olives and a few anchovy filets on top for extra-bursts of saltiness.
Cooking notes:
- For the crust, you can use a store-bought pie crust or make your own. I am providing you with a recipe for a homemade pie crust spiked with Herbes de Provence, which pairs perfectly with the layered vegetable tian filling.
- When picking out your vegetables to make this recipe, try to choose tomatoes, zucchini and eggplant that have the same circumference. It will be easier to create the circular pattern-top of the galette if your slices are all the same size
- Optional: the bottom of the crust is left plain here, but you could spread 1 tbsp of Dijon Mustard, Pesto or Tomato paste at the bottom if you wish (before adding the caramelized onions on top).
If you try this Layered Vegetable Tian Galette recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!
You may also like:
- Cod Provençal with Tomatoes, Capers and Olives
- Slow-Cooker Beef Bourguignon
- Simple Chicken Marengo with Mushrooms
- Ham Cheese and Olive Bread
8 comments
Audrey, this is absolutely beautiful ! So light and seducing ! Perfect summer treat ! Pinning !
Merci!
Hi Audrey, Love your recipes. Do you have a recipe for pork soup with beans and red cabbage. The other day my husband an I went to a French restaurant and had the best pork soup. If you do can you make it and print it on your website. Love to hear from you. Oh I will be making your tian this week. Let you know.
Thank you! I love a nice pork & bean soup, but I have never made one red cabbage, sorry! I often use Savoy cabbage in my soups and will actually have a recipe for it in my upcoming cookbook 🙂
Hi Audrey, thank you for your lovely recipes I am wondering if the crast in that galette are going be baked well, you putting on the bottom of unbaked crust cooked onion, and good amount of veges they like to release a lot of their juice, your galette on the picture looks fantastic, but my sixth sense is asking that question. Please let me know , Thank you
Hi Biata. I had no issue with the bottom of the galette being underbaked; but I do understand what you mean. The eggplant slices do soak up some of the juice from the tomatoes. When making a tart/galette for juicy fruits or vegetables, I sometimes sprinkle extra flour or oats at the bottom (under the fruits/veggies), and this absorbs the moisture, making sure the crust doesn’t get soggy. I hope this helps!
This recipe is fabulous! I love the crust with the herbes de provence and everything was just delicious and worked beautifully. Thanks!
Thank you so much, your kind words mean a lot!