[Intro music]
There are various types of “tian’’,
but the common ground is the presentation.
Slices of mixed vegetables will be nicely alternated
then baked in the oven until it is gratinised.
To make tomato and zucchini tian you will need
tomatoes, zucchini, fresh basil, salt, pepper,
olive oil, black rum, pitted Niçoise black olives or any other black ones.
At the market, when you purchase your vegetables,
try to have the zucchini and tomatoes about the same thickness, same size.
Ok. Now we are going to start building the tian.
Trim the zucchini with a mandolin.
Adjust the mandolin to have about 1-2 mm slices.
Pick them up. Then cut the tomatoes.
Here we go.
And with a serrated knife, slice the tomatoes into thick slices,
about the same thickness as the zucchini.
Position your finger very well, like you learned in previous classes.
On a baking tray, place your 2 inches ring.
So not too far away, pretty close to each other.
Ok. Like so. And keep alternating the slices all around.
So with a knife, make sure you finish your tian
with the slices going underneath.
So with the point of the knife, you can move the slices closer to each other.
You see, because the tomatoes and zucchini will shrink a little bit.
May be one more there.
So I am using aroma tomato today because
it’s a good shape and are pretty long, so you can make more slices,
which is very nice. Here we go.
May be one more there. Let’s bring over.
Then move everything closer to the ring, like so.
Season the tian. Pinch of salt, pepper.
Grab a couple of basil leaves.
Keep it in water this one.
That’s enough for now. Remove the stems.
Stack the leaves. Roll them from stem side to the tip side.
Roll them like a little cigar and you are going to make a chiffonade,
so you are going to be slicing it.
Chiffonade is the name of the cut for leafy herbs like so.
Place the basil all over the tian.
Now, lets grab some olive oil. With a spoon, drizzle the olive oil over.
Just a little bit. Sprinkle the bread crumbs all over the tian.
So roll the fingers when you are sprinkling the bread crumbs.
So the bread crumb will absorb the moisture from the tomatoes when it is cooked.
Add the pitted black olives.
I am using 3 or 4. You can even use 5 if you want.
Remove the ring. And start again for the next one.
So one zucchini makes a lot of tians,
depending on the size probably 4-6.
Done. So now, with your 2 hands, bring them together.
So you want to close that hole there. Same thing here.
Bake the tian in a preheated oven at 450 degrees F for about 10 minutes.
Meanwhile, let’s make a funky garnish.
Let me show you how to deep fry the basil leaf.
Heat the oil. I am using the candola oil, but you may use peanut oil.
And bring the oil to about 350-375 degrees F.
Be careful. It’s going to splash a little bit.
So you don’t need too much oil.
And make sure your basil leaves are clean and dry.
And as soon as the leaf doesn’t sizzle any more, pick it out.
So it’s just sizzling a little bit.
Place the leaves on absorbent paper.
Your leaves become transparent.
Our tian are done. So now, its time to plate them.
Moving a tian could be a delicate operation.
Make sure you have 2 wide flat spatulas. And be cautious.
Slide it under, same thing there and lift up.
Good. Garnish with basil leaf. I prefer that one.
You may garnish also with basil oil or balsamic vinegar reduction.
Zucchini and tomato tian. Bon appétit!