Vegetable tian from The San Francisco Chronicle Cookbook by Michael Bauer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on May 04, 2018

    This was my introduction to a tian, made by a friend who majored in French/Provençal and spent considerable time in France. He said it was reasonably authentic so I believed it. With good vegetables, this is a very nice and versatile recipe. It uses cheese as a topping if you are serving it warm, breadcrumbs if you are serving it cold. I like it with my favorite Argentine Asiago style cheese. When serving it hot, I have occasionally added lamb to create a one-dish meal. This is worth having in your repertoire.

  • Frogcake on October 22, 2016

    Very nice recipe. I have to admit that I deviated significantly in not adding nice sun-ripened tomatoes. Instead, I added five of the fifty-odd green tomatoes I picked from my garden this morning. While my tian admittedly did not taste like Provence, it was very acceptable rendition of an eastern Ontario/western Quebec end-of-season tian.

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