Baked Ratatouille Tian Recipe Le Pistou Uzès
Provencal Recipes · Side Dish · TasteThis recipe for a baked ratatouille tian combines layers of summer (estival) vegetables in an earthenware dish. You can vary the ingredients depending on what is available. This version of a traditional, Provencal side-dish comes from the kitchen at le Pistou Cookery School in Uzès. You can make the ratatouille in advance, or have your guests participate.
Here, is Petra’s description “The Provençals have invented many different dishes for their ubiquitous summer vegetables, from ratatouille to petits farcis niçois. This tian is called after the dish (a heavy earthenware pan) that it is baked in and doesn’t contain peppers. It’s cooked for an hour and can be eaten warm or cold.”
Ratatouille Tian Estival
This tian is easy to prepare. It can be served hot from the oven or at room temperature. This baked ratatouille casserole is a variation on the traditional Provencal recipe.
Ingredients
- 2 zucchinis (courgettes) green
- 2 yellow zucchini (courgette)
- 2 eggplants (aubergine)
- 1 Red onion
- 1 sweet onion
- 4-5 Roma tomatoes
- 1-2 garlic clove
- olive oil
- Mixed Spices Rosemary, Savoury, Thyme
- fleur de sel
- Fresh Ground Pepper
Instructions
- Preheat your oven to 180C (350F)
- Wash the vegetables and slice to 1/2cm (1/4 inch) thickness.
- Rub your casserole dish with halved glove of garlic. If you like roasted garlic, add a few cloves (unpeeled) to the bottom of the dish.
- Put a few sprigs of rosemary, thyme, savoury in the bottom of the dish.
- Arrange the sliced vegetables in the pan upright, alternating between type of vegetable to create an interesting colourful dish.
- Drizzle with olive oil and season with salt and pepper.
- Cover with foil and bake for 30-minutes.
- Remove the foil and press the vegetables down and baste with the liquid to encourage the juices to flow.
- Return to the oven and bake uncovered for 30-40 minutes.
- Before serving drizzle with olive oil.
Notes
As much as possible, try to select vegetables that are about the same diameter. However, this is not always possible with aubergines and onions, so cut the slices in 1/2 again and the arrangement will work out just fine.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Eggplant Starter with Tomato Vinaigrette Vegetarian-Friendly
July 14, 2021
If you’re looking for a vegan or vegetarian dish to wow your plant-based friends, this take on a traditional terrine is an excellent place to start. Eggplant combined with some bright and flavourful spices make for a firm, tasty starter dish that is fantastic served on its own or with a delicate tomato vinaigrette. You …
Recipe Mediterranean Fish with a Vegetable Tian
November 6, 2015
The Provence Gourmet shares his recipe for a traditional vegetable tian, baked in the oven in a casserole dish (oven to table). He serves this tian with fresh, simply prepared Mediterranean fish. If you are interested in cooking classes and learning some traditional Provencal meals, contact Gilles (Provence Gourmet) to learn about his classes. A …
Rouget and Ratatouille the Provencal Cooking Rhythm
May 16, 2022
A couple of years ago, we spent a transformative week in the historic hill town of Cagnes sur Mer, widely considered the ‘Montmartre’ of the South and long favoured by impressionistic painters for its alluring beauty. Within five (5) days we went from our hurried, busy lives to a more relaxed, slowed-down Provencal pace, hopelessly …
Recipe for Tomato Soupe au Pistou
November 13, 2015
Jackie shares her version of a Provencal classic soupe au pistou. In this variation, a heavier dose of tomatoes will give you a summery reminder as winter closes in. According to Jackie, All this tomato growing and preserving couldn’t go by without attempting a few new recipe ideas in the kitchen and in a departure …
No Comment