Looks a lovely recipe, I've bought my tomatoes and zucchinis this morning. I loved the pork chop and onion dish. Many years ago, whilst holidaying in Boulouris, I went to Moulin de Mougins when it had 3 Michelin stars. We had the 6 course fixed price menu for £26. Each course was like a work of art. Roger came out to speak to us several times, insisting we had a large glass of armagnac on the house each time. He was a lovely man. When I checked the price of the armagnac on the menu each glass was at least twice the price of our meals. Unforgettable evening !
Just tried the recipe and made it for dinner. Thanks for sharing an easy, healthy, and tasty dish. I’m blown away by the genius of using bay leaf only. Simple yet works so well with onion and garlic. Agreed that thyme will be too strong.
Oh yum! I've started making tians about a month ago, trying different recipes. It's crazy easy to do and looks so pretty. This one is unique in that it uses onions at the bottom of the dish, is cooked uncovered in the oven and only uses a bay leave as spice. J'ai hâte de l'essayer! Merci.
I made this dish yesterday and was amazed. The roasted onions gave it such a deep, complex, sweet flavor and the acidity from the tomatoes were a perfect counter balance. This is going into my regular rotation.
i made this for the very first time for christmas dinner and it came out SO perfectly and was a huge hit. thank you so much for this easy to follow recipe! ❤
As soon as I get a zucchini and some tomatoes in my veg box I’m making this. It’s the middle of winter here so it might take a while, but the moment I get both, this is what I’ll be making. It looks beautiful.
Love the recipe! I have tomatoes arriving next weekend so I will make it then. Great respect for recipes that are so simple and that rely both on the quality of the produce and the timing of the chef. And yes such dishes are amazing cold. Press them onto some bread with some salt. Stunningly good.
I went to the farmers' market yesterday and bought a small zucchini, a small eggplant, and a tomato. I had in mind to do something like this and voila! here's how to do it! I think I'll drizzle a little olive oil on the eggplant slices before assembling since they soak up oil like a sponge. I also like the idea of adding some sliced mozzarella and a few basil leaves--sort of a French/Italian fusion. This is made for summer in the country.
I did it!!! really good, Maybe I cut too thin as some areas were a little bit burned, but so good!!! I am one of your 800 students, thank you so much, now in my family everybody is asking me to cook ;-)
I just found your channel and I had all the ingredients for this one hand. So I thought I would try it. I am so glad I did! So delicious! My first confit recipe. of course I immediately shared it with a vegetarian friend.
Spent the first serving saying again and again “this can’t be!”, (then went on to have seconds)! I added aubergines but made everything else exactly as you instructed, this is officially a special occasion dish in my family from now on!!!
This is such a gorgeous dish! People never think of vegetarian food when they think of French cooking, but French techniques are so perfect for vegetables! I would love to add aubergine to this one and eat it with a very crusty bread.
I make Tian with a base of sauteed onions. Thinly sliced potatoes, eggplant, zucchini, and tomatoes. Exactly as you have, but as a vegitarian the potatoes add more heft.
This is fantastic. We always have a glut of tomatoes and courgettes in the summer. I'm not that fussed with courgettes as they tend to be watery and a bit tasteless. I will definitely be trying this!
Very nice .. I like the sauteed onion touch on the bottom .. hadn't thought of that. I make a dish quite similar to this using thin slices of potato and aubergine as well, then I crumble some vegan Greek cheese over the top and in between some of the layers. Delicious
When I make this it is almost identical, only I grind up the bay with the salt to avoid having any big bits in there. I know this recipe from one of verge's books. During the summer we eat this a lot. With a good baguette, olives, cheese, some pâté, maybe a bit of alioli to put on the bread when I'm feeling fancy. And because it is very good cold you can just take everything to the park or the beach and have a picknick.
I make this, without onions, and use rosemary instead of bay leaf, and a little crumbled tangy cheese like feta, cotija or blue cheese. I'm a meat eater and this with enough cheese is such a filler upper for a hungry guy like me. And now my wife is newly diabetic and I'm trying to cut back on carbs everywhere but still have meals that are satisfying and restaurant quality.
I've done something similar with green and/or yellow squash, onions, and red bell peppers. Toss them with some garlic infused oil, salt & pepper and put them on a medium sheet pan on the grill outside. I'm going to change the peppers to tomatoes when they come in season.
By all means : it's a technique, there are dozens of recipes, including this one. In Provence, it's used with all kinds of mediterranean vegetables, and sometimes fish or meat. There are also sweet fruit tians. I plan on trying this one, though.
@@daphnepearce9411, yes, eggplant, zucchini and tomatoes form the most popular combo (sometimes with olives or goat cheese), but traditionally, there are also artichoke, asparagus, cardoon, chard or pumpkin (or squash, I'm never sure). But I've also seen potatoes, sweet potatoes, mushrooms, cabbage and spinach... You just pick a combo of fresh vegetables in season that work well together, and a light touch of culinary herb.
I make this dish, but use rosemary instead of bay leaf, and no onions. I use the regular oven, as I found that if you don't watch this recipe cook when using convection, it will dry out.
Well, that does it. I'm off to the grocery store again! Ha ha! My husband would love this. Up until recently he considered vegetables to be nothing more than decorations, now he loves them.
Thank you so much for this, Stephane! Am going to do this tonight, actually. I bet some cannellini beans would go well between layers 🤤. Hope you are doing well ❤️
@@FrenchCookingAcademy So glad you are doing good! Thanks for the reply! I made it last night - without the beans, and it was so good we finished it in the middle of the night 😂.
@@RalphJacob cast iron will work- it just retains heat a bit more than ceramic dishes so be careful to not overcook it. You can probably find a quality ceramic dish at a thrift store if you have the time.
Looks simple & stunning. For me I'd like to crumble some feta or goats cheese between the rows. Either way the dish would look stunning on a summer food table outside.
My provençal grandmother (and her daughters) would always cut stripes in zucchinis like that. Supposedly to remove the scars there sometimes were... I don't peel much myself when they are young and tender, which is easier to find nowadays.
I think I would dress it with a thin line of cheese sauce just before consuming. Something with just enough saltiness to enhance the tomatoes but only a small drizzle so as not to distract from the vegetables.
How is it with olive oil at 200°C ?(says on website in recipe) I've learnt, olive oil is not allowed to be heated over 180°C /or better 170°C, or else it gets toxic (& can caus cancer)?
I guess you have to have a real appreciation for olive oil as most Europeans and Middle Easterners do. As coming from an Italian immigrant family, that is what we always used. It's like liquid gold!
A favourite in our family! I keep making it again and again, often on request! Glad you shared this recipe. Merci beaucoup 🤗🕊️
I am not a vegetarian, but I literally jumped up and made this, it's in the oven now! TFS Love your channel.
wow that’s impressive you must cook it until it is slightly confit and the vegetables edges very slightly burnt
Well most if not all carnivores eat vegetables, but all vegetarians don't eat meat :)
@@armandogavilan1815factamundo
Looks a lovely recipe, I've bought my tomatoes and zucchinis this morning. I loved the pork chop and onion dish. Many years ago, whilst holidaying in Boulouris, I went to Moulin de Mougins when it had 3 Michelin stars. We had the 6 course fixed price menu for £26. Each course was like a work of art. Roger came out to speak to us several times, insisting we had a large glass of armagnac on the house each time. He was a lovely man. When I checked the price of the armagnac on the menu each glass was at least twice the price of our meals. Unforgettable evening !
Just tried the recipe and made it for dinner. Thanks for sharing an easy, healthy, and tasty dish. I’m blown away by the genius of using bay leaf only. Simple yet works so well with onion and garlic. Agreed that thyme will be too strong.
Oh yum! I've started making tians about a month ago, trying different recipes. It's crazy easy to do and looks so pretty. This one is unique in that it uses onions at the bottom of the dish, is cooked uncovered in the oven and only uses a bay leave as spice. J'ai hâte de l'essayer! Merci.
A must try at home! I was looking for a vegetable recipe with ingredients all my family could eat with no problems and it is here! Un grand merci ❤️
glad to hear that it’s a great tasting dish too
I made this dish yesterday and was amazed. The roasted onions gave it such a deep, complex, sweet flavor and the acidity from the tomatoes were a perfect counter balance. This is going into my regular rotation.
I made this for lunch and it turned beautifully. The flavour and texture are lovely. Definitely a keeper😋
i made this for the very first time for christmas dinner and it came out SO perfectly and was a huge hit. thank you so much for this easy to follow recipe! ❤
Beautiful - my brother just went vegetarian so I’m always on the hunt for good vegetarian recipes. I’ll make this for him the next time he comes over.
I ate a vegetarian once or twice.
As soon as I get a zucchini and some tomatoes in my veg box I’m making this. It’s the middle of winter here so it might take a while, but the moment I get both, this is what I’ll be making. It looks beautiful.
Love the recipe! I have tomatoes arriving next weekend so I will make it then. Great respect for recipes that are so simple and that rely both on the quality of the produce and the timing of the chef.
And yes such dishes are amazing cold. Press them onto some bread with some salt. Stunningly good.
👍👨🏻🍳
I tried this recipe. I added slices of celeriac with the slices of tomato and courgette. It was divine!
I went to the farmers' market yesterday and bought a small zucchini, a small eggplant, and a tomato. I had in mind to do something like this and voila! here's how to do it! I think I'll drizzle a little olive oil on the eggplant slices before assembling since they soak up oil like a sponge. I also like the idea of adding some sliced mozzarella and a few basil leaves--sort of a French/Italian fusion. This is made for summer in the country.
I can hardly wait for summer to make with my zucchini and home grown tomatoes!! Thank you for sharing!
I did it!!! really good, Maybe I cut too thin as some areas were a little bit burned, but so good!!! I am one of your 800 students, thank you so much, now in my family everybody is asking me to cook ;-)
I just found your channel and I had all the ingredients for this one hand. So I thought I would try it. I am so glad I did! So delicious!
My first confit recipe. of course I immediately shared it with a vegetarian friend.
Spent the first serving saying again and again “this can’t be!”, (then went on to have seconds)! I added aubergines but made everything else exactly as you instructed, this is officially a special occasion dish in my family from now on!!!
This is such a gorgeous dish! People never think of vegetarian food when they think of French cooking, but French techniques are so perfect for vegetables! I would love to add aubergine to this one and eat it with a very crusty bread.
sounds good
I make Tian with a base of sauteed onions. Thinly sliced potatoes, eggplant, zucchini, and tomatoes. Exactly as you have, but as a vegitarian the potatoes add more heft.
This is fantastic. We always have a glut of tomatoes and courgettes in the summer. I'm not that fussed with courgettes as they tend to be watery and a bit tasteless. I will definitely be trying this!
Thank you for a new vegetarian recipe; would love to see more! I bet adding aubergines would be a delightful modification.
you can do that will all sort of vegetables tian actually this is just one version 👍
Very nice .. I like the sauteed onion touch on the bottom .. hadn't thought of that. I make a dish quite similar to this using thin slices of potato and aubergine as well, then I crumble some vegan Greek cheese over the top and in between some of the layers. Delicious
yeah the onions really add something 😋
When I make this it is almost identical, only I grind up the bay with the salt to avoid having any big bits in there.
I know this recipe from one of verge's books. During the summer we eat this a lot. With a good baguette, olives, cheese, some pâté, maybe a bit of alioli to put on the bread when I'm feeling fancy. And because it is very good cold you can just take everything to the park or the beach and have a picknick.
Thx a lot, Maestro, this sounds wonderful, Im gonna try this! I might add some mozarella or feta at times & serve it with rice....🌷😘
I have made a similar dish for years, but with mozzarella slices too. It’s wonderful!
Or with Feta cheese crumbled..
Made me smile at "Heaven on a plate."
Hello. Did u put cover before throwing it in the oven?
I'm trying this, this weekend. Thank you, Stephane, you rock.
🙂👍
Amazing!!! I have to try this one. Your Russian🇷🇺 fan from Kazakhstan 🇰🇿
I make this, without onions, and use rosemary instead of bay leaf, and a little crumbled tangy cheese like feta, cotija or blue cheese. I'm a meat eater and this with enough cheese is such a filler upper for a hungry guy like me. And now my wife is newly diabetic and I'm trying to cut back on carbs everywhere but still have meals that are satisfying and restaurant quality.
That looks delicious 😋 Thank you chef! I will definitely try this recipe😍
I've done something similar with green and/or yellow squash, onions, and red bell peppers. Toss them with some garlic infused oil, salt & pepper and put them on a medium sheet pan on the grill outside. I'm going to change the peppers to tomatoes when they come in season.
Another fabulous recipe. I'll definitely try it soon. Thanks 👍
Magnifique!
A Great dish for Summer or a Buffet!
make sure to make a lot because it will be eaten as fast as it came
Fantastic channel , lot's of wonderful techniques and delicious food .
Wow cooked this tonight it was delish.thank you very much😀
This looks super delicious. Would it better better with an acid, or better left as is I wonder.
Your videos are one of those types where I hit the like first and then watch.
Fantastic served with roast chicken you need a baguette to dip in the olive oil thank you Les
Wow! This looks fantastic! Would you consider adding aubergine?
By all means : it's a technique, there are dozens of recipes, including this one. In Provence, it's used with all kinds of mediterranean vegetables, and sometimes fish or meat. There are also sweet fruit tians.
I plan on trying this one, though.
Eggplant? I was wondering the same thing.
@@NouriaDiallo Fruit?? Ooooh! Talk about heaven on a plate!
as Nouria said 🙂👍👨🏻🍳
@@daphnepearce9411, yes, eggplant, zucchini and tomatoes form the most popular combo (sometimes with olives or goat cheese), but traditionally, there are also artichoke, asparagus, cardoon, chard or pumpkin (or squash, I'm never sure). But I've also seen potatoes, sweet potatoes, mushrooms, cabbage and spinach...
You just pick a combo of fresh vegetables in season that work well together, and a light touch of culinary herb.
Making this again simple and delicious. Just salt and pepper but wow fantastic
I am a meat eater, but I have made this three times already and will make it many many more times. I ate it with crusty bread and it makes a meal.
This is so devilishly simple, I can't possibly screw it up. Okay! Challenge accepted. I can't wait to try it!
File this one for summer, man! Can't wait for zucchini season!
I’ve made tian before and it’s so worth making, I’m a vegetarian and I ate it with just some bread.
Beautiful looking dish. Very appealing.
yeah it’s looking great on the table and not to hard to assemble 🙂
Looks delicious thanks for sharing your awesome videos
Could you please specify if you used convection heat or regular oven heat?
I make this dish, but use rosemary instead of bay leaf, and no onions. I use the regular oven, as I found that if you don't watch this recipe cook when using convection, it will dry out.
Well done. Sometimes simple is best! Can’t wait to try this!
thank you thank you... will post the pic as soon as I achieve this !!!
Just made them. They are very good! Keto friendly also!
Glad you liked it !🙂
This will go great with gammon.
Excellent.
Yes! More vegetarian recipes! Making this tomorrow. Thank you!
I’ll make this soon, another great recipe and tutorial. 👏👏👏👏
thanks let me know how you liked it 🙂
Et bon pour la santé !
Merci !
Well, that does it. I'm off to the grocery store again! Ha ha! My husband would love this. Up until recently he considered vegetables to be nothing more than decorations, now he loves them.
décoration that’s a good one 😄😄 but looking at this dish it kind of does both 🙂👍
Great concept ... curious to see more from Roger
You mean the ghost of Roger Verge'
Please show us even more vegetable based dishes!
More veg please! Gorgeous dish, thank you Stephane.
Looks delicious...I will make this tonight!
Hi, can this also be mixed with eggplant 🍆? Awesome easy recipe
Thank you so much for this, Stephane! Am going to do this tonight, actually. I bet some cannellini beans would go well between layers 🤤. Hope you are doing well ❤️
Feeling good thanks you maybe try the standard version first other it won’t cook the same 🙂👍👍
@@FrenchCookingAcademy So glad you are doing good! Thanks for the reply! I made it last night - without the beans, and it was so good we finished it in the middle of the night 😂.
That is fabulous!!!!! More more please!
Hello Sebastian. I am unsure where I can find a tian here in the States. What is a good substitute for a tian?
Do you mean the dish he's using? If so that's a quiche dish but I'm pretty sure you can use whatever dish you have at home that can go in the oven!
@@jujubees I have a cast iron pan. Will that do?
@@RalphJacob I'm not sure. Do you have something like pyrex? Any glass or ceramic baking dish will work.
@@RalphJacob cast iron will work- it just retains heat a bit more than ceramic dishes so be careful to not overcook it. You can probably find a quality ceramic dish at a thrift store if you have the time.
the original is an earthenware but you use ceramic dishes you like or even glass ones 👍👨🏻🍳
Sounds delish, can we use potatoes instead of zucchini
Looks simple & stunning. For me I'd like to crumble some feta or goats cheese between the rows. Either way the dish would look stunning on a summer food table outside.
Wow. This side dish has so much potential. I even see eating it on a nice piece of fresh bread. Fried eggs and toast for breakfast?
I make a galette similar to this with lemon-garlic infused ricotta and basil-infused olive oil.
Great Vegetarian dish. High time for me to consume more vegetable. I would add eggplant. Thanks. A must try
Made this it's good. I used oregano instead of bay leaves.
Hmm ... this is delicious ! Thanks 😀
I have some zucchini left after making this recipe, any suggestions for what to do with the leftover slices?
Make a batch of minestrone soup and toss them in.
Perfect and beautiful, thanks. 🤗
glad you liked it 🙂🙂
I will try this for sure!
...and I did. Was great!
I'm not a vegetarian but I will be trying this....it looks delicious.
🙂👍
Are you using sweet or yellow onions?
j'ai fais mes semis de courgettes et tomates il y a quelques semaines. Quand j'aurais tout récolté, je reviendrai vers cette vidéo :-)
merci bien et vivement la récolte
Aha! I've always cooked those vegetables as a ragoût, but this would be *much* more impressive!
and it taste way different i am not a fan of courgettes but this , i could eat the whole day 😋😋👨🏻🍳
My provençal grandmother (and her daughters) would always cut stripes in zucchinis like that. Supposedly to remove the scars there sometimes were...
I don't peel much myself when they are young and tender, which is easier to find nowadays.
Yum I wonder if it comes out good without the oil. I cook without fat and oil.
This would be good with pasta. I like eggplant, parsley and olive oil grilled and served with pasta.
I think I would dress it with a thin line of cheese sauce just before consuming. Something with just enough saltiness to enhance the tomatoes but only a small drizzle so as not to distract from the vegetables.
How is it with olive oil at 200°C ?(says on website in recipe) I've learnt, olive oil is not allowed to be heated over 180°C /or better 170°C, or else it gets toxic (& can caus cancer)?
Beautiful clip 💖💖🇸🇦
Yesses I am so making this!
Chef: "Look at that! A little bit of olive oil there..."
Me: seeing the vegetables swimmin in olive oil :O
:D
It's so Jamie Oliver. :D
I guess you have to have a real appreciation for olive oil as most Europeans and Middle Easterners do. As coming from an Italian immigrant family, that is what we always used. It's like liquid gold!
@@DanTindell I do love olive oil, but i think he put too much and most part of that olive oil he used will end up in the drain... :S
@@beboom nah, drizzle it over some crusty bread.
@@miradfalco251 Very good idea Mira !
Thanks for the tip!
Mmm, can I use a pie plate? I don't have a beautiful dish like the one in the video.
This will be perfect for meatless Monday. Merci.
👍🙂
What is the name of the chef he mentioned in the beginning?
Roger Vergé
Ooh my word who in their right mind would even miss have any meat if they had that feast before them👌👏🇿🇦
Yes, this looks great. Thyme is over used in my opinion, too strong flavor, as you mentioned.
Appreciate the origin of the name!
👍
It's hard to see what size your veg is. Lovely dish!
Chef, I made this and everyone is calling me chef now! LOL. I served it with a piece of salmon.
Doing it today! Merci 🤩
must hear how it went 🙂👍👨🏻🍳
@@FrenchCookingAcademy it's in the oven RN, I'll tag you on ig 😋❣️
thanks we will put it on the story feed 🙂🙂
i will be making this for dinner :)
let me know how it went👍👨🏻🍳
Oh so nice!
Super video! I applauded for CA$5.00 👏👏
Wow, thanks a lot
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