Best 4 Provencal Pumpkin Tian Recipes
Embark on a culinary journey to the sun-kissed region of Provence with our Provençal Pumpkin Tian recipe. This delectable dish is a symphony of flavors and textures, featuring tender pumpkin, savory zucchini, and aromatic eggplant, all nestled in a fragrant tomato sauce.
Accompanying this main course is a delightful selection of side dishes to complement the tian's rustic charm. Indulge in the creamy smoothness of our classic French Mashed Potatoes, prepared with butter, milk, and a hint of nutmeg. For a refreshing contrast, try our vibrant Carrot Salad with Honey-Lemon Dressing, featuring crisp carrots tossed in a tangy dressing. And no Provencal meal is complete without the iconic Aïoli, a garlicky mayonnaise that adds a rich, savory touch to any dish.
PROVENCAL PUMPKIN TIAN
A creamy starter or side dish for 6 people - it works really well with roast meats and chicken
Provided by Claudia Roden
Categories Dinner, Main course
Time 1h30m
Yield Serves 6 as a side dish
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. Peel the pumpkin and cut the flesh into smallish pieces. Put it in a pan with about 6 tbsp water. Put the lid on and steam for 15-20 minutes until very soft.
- Mash with a masher or fork, season and add the nutmeg. If it is watery, return to the heat and cook for 1-2 minutes, stirring occasionally, until most of the liquid has evaporated.
- While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for about 10 minutes, until softened but not brown. Add the flour and cook, stirring, for 1 minute. Gradually pour in the milk, a little at a time, stirring all the time to prevent lumps from forming, and cook over a low heat until the sauce thickens.
- Mix the white sauce with the pumpkin and the egg, and beat well. Pour into a well-buttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.
Nutrition Facts : Calories 177 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.41 milligram of sodium
VEGETABLE TIAN
Provided by Ina Garten
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
PROVENCAL VEGETABLE TIAN
Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
- Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.
PUMPKIN OR BUTTERNUT SQUASH TIAN
The pumpkin in this dish becomes almost molten. Barely held together by the flour it's been dredged in. Simply delicious!
Provided by evelynathens
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Butter a 13 x 9 inch baking dish.
- Dredge pumpkin or butternut squash in a bag with flour, crumbled basil, salt and pepper; shake off excess.
- Put in the prepared baking dish and sprinkle with Parmesan and garlic; add more pepper to taste and drizzle with oil.
- Bake for 30-40 minutes.
Tips:
- Choose the right pumpkins: Look for small, round pumpkins that weigh between 1-2 pounds each. These pumpkins have a sweeter flavor and are less watery than larger pumpkins.
- Cut the pumpkins evenly: Use a sharp knife to cut the pumpkins into even slices. This will help them cook evenly.
- Don't overcrowd the pan: When assembling the tian, don't overcrowd the pan. Leave some space between the pumpkin slices so that they can cook properly.
- Bake the tian until the pumpkins are tender: The tian should be baked until the pumpkins are tender but not mushy. This usually takes about 45 minutes to 1 hour.
- Serve the tian warm or at room temperature: The tian can be served warm or at room temperature. It's also a great dish to make ahead of time and reheat later.
Conclusion:
Provencal pumpkin tian is a delicious and easy-to-make dish that's perfect for a fall meal. The combination of sweet pumpkins, savory herbs, and creamy cheese is sure to please everyone at the table. Whether you're serving it as a main course or a side dish, this tian is sure to be a hit.
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