Provencal Recipes Side Dish Taste: Food & Drink

Baked Ratatouille Tian Recipe Le Pistou Uzès

Name: Ratatouille Tian Estival
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 Green Courgettes (zucchini); 2 Yellow Courgettes (zucchini); 2 Aubergines (eggplants); 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

Carolyne Kauser-Abbott — October 25, 2018

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Le Pistou Cookery School Uzès Baked Ratatouille Tian

This 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.”

Le Pistou Cookery School Uzès Ratatouille Tian

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.

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Side Dish

Cuisine French, Provencal

Servings people

Ingredients

2 Green Courgettes (zucchini)
2 Yellow Courgettes (zucchini)
2 Aubergines (eggplants)
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.

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Tags:Eggplant,Ratatouille,Tian,Tomatoes,Zucchini

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).