Saturday, November 5, 2011

Tian vert - A recipe from Provence

Yesterday evening we enjoyed a tian vert (green gratin). 
It is beautiful with grilled meat but it can just as well be served on it's own with some bread and a salad. The recipe is as follows:

800 g zucchini
800 g spinach leaves
Italian parsley
3 or 4 eggs (depending on their size)
2 tpsp lemon juice
Salt, black pepper, freshly grated nutmeg
Some garlic, pressed
Olive oil
6 tbsp bread crumbs

1) Cut the zucchinis into slices about 0.5 cm thick
2) Distribute on a tea towel, sprinkle with salt and let stand for about 20 minutes
3) In the meantime wash spinach leaves, add dripping wet to a pan, add some salt, cover with a lid and steam until the leaves are wilted, put into a sieve, squeeze the water out and chop roughly.
4) Chop parsley
5) Mix eggs, lemon juice, salt, pepper, nutmeg and garlic
6) Dry the water from the zucchini with the towel, add to egg mixture together with parsley and spinach
7) Oil the baking dish with the some olive oil
8) Add the egg-/vegetable mixture to the baking dish
9) Sprinkle the bread crumbs over the veggies
10) Sprinkle some olive oil over the bread crumbs
11) Add to the preheated oven (220°C) 
12) Bake for about 40 minutes.
12) Serve hot or lukewarm but never directly from the fridge

It is an easy recipe which you can prepare 3 hours before baking. 

In case you try the recipe: Let me know how it tasted! I think the lemon juice makes it nice and fresh.

Thanks for stopping by! I'll show you something special tomorrow! I hope to see you then!

♥ Emilie's daughter 


  1. We make this in Italy. We call it frittata, but, rather than bake, we fry it, in a shallow pan, so it's crunchy and yummy! Of course, if you are making a frittata, rather than a tian, you would use more eggs and less vegetables.

    Your tian is yummy, too, I'm sure! It looks good, Christa!

    The word "tian" is the name of the dish in which a tian is baked. You probably know, already...

    I love all the ingredients you used, Christa!



  2. looking forward to trying out your recipe Crista.
    It looks yummi.. Always exciting to try something new.