Baked Ratatouille Tian Recipe Le Pistou Uzès
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.”
Ratatouille Tian Estival
- 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
- 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.