The Best Tian Recipe

 My neighbors were very, very happy yesterday.  They wait all year for tian time.  This is such a wonderful way to use up your garden bounty.

 I figure if I am going to make one I can just as easily make four.  I never freeze mine but my friends tell me these freeze very well.

 I use whatever I have on hand so the recipe always varies a bit.

 I use these tian pans but you can use any kind of casserole.

 Slice all of your tomatoes and lay them out on paper towels to dry. Sprinkle them with sea salt.

 Dice up a bunch of different peppers.

 And slice up a couple large onions.  Dice about 8 cloves of garlic. Of course, you probably aren't making 4 tians, so adjust your recipe accordingly.

 Add several tablespoons of olive oil in a heavy pot.

 Saute the onions and peppers just until they begin to soften.  Don't overcook them.

 Pick all kinds of fresh herbs and pulse them in a food processor.  I used basil, thyme, oregano, sage and rosemary.

 Once the peppers and onions have cooled off a bit, stir the herbs into them.  Don't saute the herbs. Adding them to the cooled pepper/onions mixture gives the tian a very fresh herb flavor. Season with salt and pepper.

 Grate some very good cheeses.  I used a Dutch Bergomer, Beemster Graskaas,  and Nowegian Jarlsburg.

 Place a layer of sliced eggplant and zucchini to cover the bottom of the pan.

 Top with some cheese.  The cheese will melt into the vegetables and create a good base for the tian.

Add a layer of the tomatoes.

 Top with a layer of the peppers, herbs and onions. Add more eggplant and zucchini.

 More cheese and tomatoes.  Layer until you reach the top of the pan or run out of vegetables.  These settle when they bake so you can really mound them up.

 Finish with cheese.  I actually always top these with mozzarella.  I'm not sure why, I just do.  Then sprinkle it with some grated Parmesan.

 I like to top it with kalamata olives.

 Bake them at 350 degrees for about 1  1/2 hours.  The edges should be bubbling and the juice should look thick.  The tops should be golden brown.

Let them sit for an hour or so to cool a bit. 

They slice better after they sit and they taste best when they are just slightly warm.


Sandy Sandy said…
Man, I wish I was your neighbor! These look fabulous!
Patty Woodland said…
The pans are gorgeous! I'm sure it does taste heavenly. I'm still waiting for red tomatoes....
Any houses for sale nearby? OH my goodness that looks positively delicious. I'm crazy for eggplant. YUMMY.
You know I made this over the weekend and they are fabulous. I could live on tians in the summer when everything is fresh from the garden. I wish Patty had some of my tomatoes that are driving me crazy.
o for heaven's sake, These are amazing, and very old world looking.
The peppers! Beemster cheese?
From the strip, i'll bet~
Anonymous said…
Only one problem, I have no garden bounty :-) :-) :-) Two tomatoes on the way and that's it :-) :-) :-)

This looks delicious!

Have a great day!
Robin Larkspur said…
Not only do you have the greatest recipes for fresh veggies, you have the greatest serving/baking dishes.
Guillaume said…
Another summer dish. And I didn't only learn that tians exist, but I now know where to find the best recipe.
OMGosh, Before I knew you were going to use eggplant, I was thinking just that. This sounds positively scrumptious. Too bad hubs does not like EP (among many other things - He is difficult to cook for, but does not complain when it's something I like). I do not have much of a garden, but will be gathering these ingredients together and give it a whirl. I LOVE EGG PLANT. Mother used to cook it in bacon drippings good but not too healthy. She lived to 93 ... so go figure. Anyways, I seldom use it except it is a must have for sauerkraut.
jody said…
yum! i bet your neighbors love you next door! i have never even heard of the chzes but will look for them! i get so hungry and learn so much from you! enjoy your day!
Ina in Alaska said…
Oh these look wonderful!! Lucky neighbors!!!

Just as I am having received LOVELY and delicious halibut and salmon. Heaven!!! If we were neighbors I would swap some fish for some Tian!

I am not a vegetarian by nature, only because I am following the Eat to Live plan. Which I am enjoying very much! Not doing it 100%, but enough that the weight is dropping steadily. I have a number of vegetarian cookbooks which I am enjoying re-discovering. Mr. O and I still enjoy meat on occasion.

Amanda said…
yumm, yumm, yumm!!! looks so delicious.....
Rue said…
This will definitely happen! I have so many tomatoes this year I'm gathering any recipe that allows me to use up the bounty. If it's freezable - even better!

I also wanted to say that I LOVE your re-furbished candelabras that you are doing - they are so cool! Can't wait to see what you and your daughter cook up for her next party!
Margaret said…
Already writing this recipe down! Gonna add some mushrooms too. I wish I was your neighbor too. We could trick or treat together and have a feast afterwards!
What a great looking recipe and a good way to use summer veggies. Thanks, I'm going to give this a try.
John'aLee said…
Oh that looks divine! I'm going to have to try this one!
SharleneT said…
This looks so good and I've just brought in the last of my eggplants and zucchini, so this is definitely going to happen in the next few days. What a great dish. I love layering my veggies and will have to try the cheeses, too. Thanks for sharing.