What Does “Tian” Mean in French?

In the heart of Provence, a tian refers both to the dish itself and the earthenware or ceramic baking dish it’s crafted in. Much like its Berber cousin, the Tagine, the tian serves as a vessel for a colorful mix of ingredients.

Historically, it also denotes the beautiful layered vegetable gratin crafted inside it — informed by region-specific flavors. There’s a wide array of variations, from classic vegan summer vegetables to hearty versions including anchovies or lamb. In our neck of the woods, a treasured variation incorporates potatoes, onions, tomatoes, and a sprinkle of cheese.

What is an Authentic French Tian?

A genuine tian is a beautifully baked concoction featuring a medley of thinly sliced roasted vegetables, lovingly layered and slowly cooked with olive oil and enticing herbs until soft and bursting with flavor.

This dish is typically made in a glazed ceramic or terracotta dish, relatively deep to allow for tightly stacked vegetables, ensuring they retain their juicy essence without drying out.

What is a Tian on a Menu?

The quintessential summer tian is a vegan delight, crafted from an assortment of vegetables, olive oil, and fragrant herbs. Renowned chef Andrée Maureau, in her book Recettes en Provence, presents various adaptations, including tian with meat such as pork or lamb. In Apt, the addition of potatoes is commonplace.

And if you’re wondering how to pronounce it, just say tee-ong rapidly!

Tian vs Ratatouille – What’s the Difference?

Both tian and ratatouille share their Provençal roots and similar ingredient profiles. Ratatouille originates from Nice, comparable to the classic Niçoise salad. The primary distinction lies in their preparation methods:

• Tian: Baked beautifully in layers within a traditional glazed dish.
• Ratatouille: A rustic, stove-cooked vegetable stew that is more saucy and less structured.

Despite these differences, the base ingredients remain synonymous. Traditional recipes for both often highlight eggplants, zucchinis, onions, tomatoes (not cherry tomatoes), bell peppers, garlic, thyme, bay leaves, and of course, olive oil. For an added burst of flavor and nutrition, sprinkle fresh basil or parsley just before serving.

However, my mother-in-law Madeleine has her twist on this. She insists that a true tian is limited to onions, zucchinis, and tomatoes, considering everything else optional. Who am I to debate?

Summer Cooking in Provence – Make a Tian Ahead

Summer in Provence can be a scorcher, with temperatures soaring to 30-40°C (85-105°F). Locals have mastered the art of beating the heat by preparing meals in the cooler morning hours. I follow suit: I prepare my tian, let it cool down, refrigerate it, and then just briefly warm it up for about 10 minutes when it’s time to serve, often dining under the shade of olive trees.

This resting time enhances the dish’s flavors, and any leftovers taste even better the next day!

Classic Provençal Tian Seasoning

For that authentic touch, incorporate herbs commonly found in a Provençal bouquet garni:

• Thyme
• Bay leaves

If fresh herbs are hard to come by, a teaspoon of dried Herbes de Provence does the trick. Be sure to add chopped fresh parsley or basil right before serving to maximize their flavor and vitamin content.

Season generously with freshly cracked black pepper and a pinch of fleur de sel. A note on olive oil: quality really matters. Choose the best you can find for a flavor boost—steer clear of cooking sprays!

What to Serve with Roasted Summer Vegetables

Enjoying a tian of roasted summer vegetables is one of those effortlessly French experiences, perfect for serving straight from the dish at the dining table. It pairs beautifully with:

• Grilled meats or fish
• BBQ spreads
• Market-roasted chicken

This dish is naturally vegan, gluten-free, and truly shines in summer when the vegetables reach their peak flavor.

Family-Tested Tips for a Juicy Tian

To achieve an extra juicy tian, I often pre-cook my onions and garlic in olive oil before layering them in. However, after years of making tians, I’ve learned I can simply sprinkle the minced garlic directly into the dish and nestle the sliced vegetables on top.

The secret to preventing a dry tian? Bake it for about 45 minutes. This duration allows the juices to concentrate without causing the veggies to shrivel. If browning occurs too soon, cover it with aluminum foil.