Pesto & PistouProvencal RecipesSide DishTaste

Pumpkin Tian Recipe – Tian de Courges from Provence

Rather like the Moroccan tagine but without the lid, a tian is an earthenware dish used for baking a simple, local recipe that shares the same name.

Tian, the recipe, is an excellent example of rustic provençal cooking using just a few ingredients to enhance seasonal produce. There are five key elements: rice, cheese, eggs, breadcrumbs and vegetables …Continue reading here to discover more about tians and for Jackie’s recipe for Tian de Courges.

Tian Recipes from Provence

Provencale Vegetable Tian
A vegetable tian is quick to prepare. You can use a selection of fresh vegetables that you have on hand. Enjoy my traditional Provencal version below.
Check out this recipe
Provencal Vegetable Tian
Vegetable Flower Tian Provencal
This tian recipe makes one pie, perfect for a lunch dish with a green salad and some fresh baguette. Tian Provencal tastes like summer and is best enjoyed when warm, either with polenta or potato wedges. This tart version is nothing complicated just a little patience, you’ll end up with a flower design.
Check out this recipe
Tian Provencal Recipe Vegetable
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.
Check out this recipe
Le Pistou Cookery School Uzès Ratatouille Tian
Gratin de Courge (Butternut Squash Gratin)
A Niçoise favourite casserole (tian), this side dish made with squash - gratin de courge - originates from Roman cuisine. It requires a minimum of work and a bit of skill. This tian is even better when reheated in a low oven and then grilled for about five minutes the next day.
Check out this recipe
Butternut Squash Gratin de Courge

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Jackie Dyer

Jackie Dyer

Jackie is a freelance Human Resources Consultant, based in the UK, and a regular visitor to France where she has a small home. A resident of Nice during the 1990s, Jackie recently started a blog called Pesto and Pistou to record all the things she loves about the food, wine and atmosphere of the Côte d’Azur and its neighbouring Italian region of Liguria. In her spare time, Jackie runs wine tasting events for small groups, having studied for wine qualifications while working for an independent wine merchant that specialises in importing French wines, including some of Provence’s most iconic gems. With a plethora of Provençal cookbooks in a library that keeps growing, she likes nothing more than to sit down with a glass of Côtes de Provence to ‘investigate all things foodie from Nice to Genoa and beyond’.

Visit Pesto & Pistou here so Jackie can tempt you with a taste of the Côte d'Azur

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