French · Main
Tian Provencal
Layered Provençal vegetable tian with crisp chickpea panisse batons — a vegan main with real architecture and Niçois street-food soul
- Prep
- 30 min
- Cook
- 90 min
- Serves
- 4
Ingredients
- Chickpea flour — 250 g
- Water — 750 ml
- Olive oil — 100 ml (30 for panisse, 70 for tian and frying)
- Fine salt — 12 g
- Courgettes, 3 mm rounds — 400 g
- Aubergine, 3 mm rounds — 300 g
- Tomatoes, 3 mm rounds — 400 g
- Red onion, thin rounds — 150 g
- Garlic, minced — 10 g
- Herbes de Provence — 3 g
- Thyme — 4 sprigs
- Lemon juice — 15 ml
- Rocket — 60 g
Method
- Panisse: whisk chickpea flour into cold water with 6 g salt 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 garlic and oil; shingle courgette, aubergine, tomato and onion 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, salt.
- Rest tian 10 min; finish with lemon juice.