Provencal Pumpkin Tian Recipes

PROVENCAL PUMPKIN TIAN

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.

PROVENCAL VEGETABLE TIAN

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.

PROVENCAL PUMPKIN FROM CLAUDIA RODEN

Steps:

• Preheat oven to 425 degrees.
• Peel the pumpkin and remove the seeds and stringy core. Cut the flesh into one-inch cubes.
• Place pumpkin in a shallow baking dish and toss with remaining ingredients.
• Bake 20 to 30 minutes, until the pumpkin is tender.

PUMPKIN OR BUTTERNUT SQUASH TIAN

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.

TIAN OF PUMPKIN

Steps:

• Preheat the oven to 375 degrees. Place the pumpkin, leeks, carrots and squash in a small roasting pan. Sprinkle the pumpkin with mace. Roast the vegetables until tender, about 45 minutes. Let cool. Cut the pumpkin, carrots and squash into thin slices. Set aside.
• Combine the shallots and olive oil in a saucepan. Cook over medium-low heat until tender, about 5 minutes. Add the vinegar, red wine and 1/2 cup of the chicken broth. Cook over low heat until golden brown, about 30 minutes.
• Cover the bottom of an oval gratin dish with the shallots. Place the pumpkin, carrots and squash in alternating rows over the shallots. Sprinkle with thyme. Add the remaining chicken broth, salt and pepper. Cover with foil and bake for 25 minutes.

TIAN PROVENCAL WITH POLENTA

Steps:

• Preheat oven to 425 degrees. Brush a shallow 2-quart baking dish with oil. Bring milk and 2 1/2 cups water to a simmer in a medium pot. Whisk in polenta; cook, whisking, 1 minute. Season with salt and pepper. Transfer to prepared dish, spreading in an even layer.
• Layer half of leek, eggplant, zucchini, and tomatoes over polenta. Drizzle with 3 tablespoons oil; season with salt and pepper. Scatter with half of cheese. Repeat layering with remaining ingredients, omitting cheese.
• Bake 30 minutes. Press vegetables down with a spatula; sprinkle with remaining cheese. Bake until vegetables are knife-tender and edges are caramelized, about 35 minutes more. (If cheese is darkening too quickly, tent with foil.) Let cool slightly before serving.