This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is one of my favourite French summer recipes (so much so that I even included a version in my book !)
So, a “tian” huh? You may not be familiar with the name, but if you’ve seen the movie Ratatouille, you’ll recognise a version of this presentation of ratatouille – vegetables sliced thinly, cooked and served in an elegant stack. The dish in the movie was created by Chef Thomas Keller (of The French Laundry, among other restaurants), who was a consultant for the movie.
The version we made this week from Everyday Dorie (and, indeed, the version I created for my book) is a little easier to assemble, and once you’ve made it once like this, you’ll make this often during the summer! One tip I have is to try to choose vegetables that have a similar diameter so they stack evenly in the baking dish. Speaking of the baking dish, the word “tian” is the name not only for this baked vegetable stew but also the dish it’s cooked in. Traditionally, this was made in a shallow earthenware casserole dish, but you can use a ceramic baking or pie dish for the same effect!
There’s not much to say about this, it’s just so good! In-season vegetables are obviously best but since you’re cooking this for a long time at a high temperature in lots of oil, the result is beautifully confit-ed veggies whether they are in season or not. It’s a beautiful representation of summer in one dish!
Get the recipe for Dorie Greenspan’s Summer Vegetable Tian on page 234 of Everyday Dorie or here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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