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Tian provencal
Tian provencal, cuisine francaise, pour 4 convives. Comptez 30 minutes de preparation et 90 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 30 min
- Cuisson
- 90 min
- Pour
- 4
Ingrédients
- Chickpea farine — 250 g
- Water — 750 ml
- huile d'olive — 100 ml (30 for panisse, 70 for tian and frying)
- sel fin — 12 g
- Courgettes, 3 mm rounds — 400 g
- Aubergine, 3 mm rounds — 300 g
- Tomatoes, 3 mm rounds — 400 g
- Red oignon, thin rounds — 150 g
- ail, minced — 10 g
- Herbes de Provence — 3 g
- thym — 4 sprigs
- citron juice — 15 ml
- Rocket — 60 g
Méthode
- Panisse: whisk chickpea farine into cold water with 6 g sel and 30 ml oil; cook, whisking hard, 8–10 min until very thick like polenta.
- Pour into an oiled 20 cm square tin (2 cm deep); chill 2 h until firm.
- Tian: rub a dish with ail and oil; shingle courgette, aubergine, tomate and oignon upright in tight rows; season, scatter herbs, drizzle 40 ml oil.
- Bake at 170 °C for 70–80 min until collapsed and caramelised at the edges.
- Cut panisse into 2 × 8 cm batons; shallow-fry in hot oil (180 °C) 3–4 min until golden and crisp; drain, sel.
- Rest tian 10 min; finish with citron juice.
La méthode est dans Sola
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