Provençal Vegetable Tian with Herbes de Provence and Goat Cheese

When my wife Julie returned from a trip to Provence, she brought home beautiful olive oils, authentic Herbes de Provence, and plenty of culinary inspiration.

As soon as I saw the herbs, I knew exactly what I wanted to make: a classic French Vegetable Tian.

A tian is a rustic Provençal dish made with layers of fresh vegetables baked slowly with olive oil, herbs, garlic, and onions. The result is simple, beautiful, and packed with flavor.

This version adds potatoes for heartiness and creamy goat cheese for a rich finish.

Ingredients

Vegetables

• 2 Yukon Gold potatoes, thinly sliced

• 1 medium zucchini, thinly sliced

• 1 medium yellow squash, thinly sliced

• 2 Chinese eggplants (or 1 globe eggplant), thinly sliced

• 3 Roma tomatoes, thinly sliced

Base

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 1 tablespoon olive oil

Seasoning

• 3 tablespoons extra virgin olive oil

• 2 teaspoons Herbes de Provence

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

Finish

• 4 ounces soft goat cheese

• Optional: fresh basil

• Optional: flaky sea salt

• Optional: lemon olive oil for drizzling

Instructions

Step 1: Prepare the Vegetables

Slice all vegetables approximately ⅛ to ¼ inch thick.

If using a large globe eggplant, cut larger rounds in half so they are similar in size to the zucchini and squash.

For best results, lightly salt the eggplant slices and let them sit for 20–30 minutes. Pat dry before assembling.

Step 2: Create the Flavor Base

Preheat the oven to 400°F.

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the onion and cook for 5–7 minutes until softened.

Add the garlic and 1 teaspoon of the Herbes de Provence. Cook for another 30 seconds until fragrant.

Spread the onion and garlic mixture evenly across the bottom of a round baking dish.

Step 3: Assemble the Tian

Arrange the vegetables upright in a circular pattern, alternating:

Potato → Tomato → Zucchini → Yellow Squash → Eggplant

Continue creating concentric circles until the dish is filled.

The vegetables should be packed closely together and leaning slightly against one another.

Step 4: Season

Mix together:

• 3 tablespoons olive oil

• Remaining 1 teaspoon Herbes de Provence

• Kosher salt

• Black pepper

Drizzle evenly over the vegetables.

At this point, the dish can be covered and refrigerated for up to several hours before baking.

Step 5: Bake

Cover tightly with foil.

Bake at 400°F for 45 minutes.

Remove the foil.

Scatter pieces of goat cheese over the top.

Return to the oven uncovered and bake for an additional 15–20 minutes, or until the vegetables are tender and lightly browned.

Step 6: Finish and Serve

Allow the tian to rest for 10 minutes before serving.

Optional finishing touches:

• Fresh basil

• Flaky sea salt

• A drizzle of lemon olive oil

Serve in wedges like a pie or spoon directly onto plates.

Final Thoughts

This dish perfectly captures what I love about French country cooking: simple ingredients, straightforward techniques, and incredible flavor.

The combination of tomatoes, potatoes, garlic, Herbes de Provence, olive oil, and goat cheese creates something far greater than the sum of its parts.

Most importantly, it was a wonderful way to put Julie’s souvenirs from Provence to delicious use.

Bon appétit!