TARTINA D'AGNELLO CONFIT e French Tian
Persons
4
Preparation time
Difficulty
Cost
Recipe created by :
Pierre Koch, Executive Chef EMEA
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- Fig Bread 330 g - 34230
- 1 lamb shoulder
- 2 carrots
- 2 onions
- 2 garlic cloves
- 1 shallot
- 5 Roma tomatoes
For the vegetable tian:
- A few tomatoes of different colours
- 1 green courgette
- 1 yellow courgette
- 1 aubergine
- 1 bunch of fresh thyme
- Garlic oil
- Olive oil
- Balsamic vinegar
Preparation steps
- Slowly cook the shoulder of lamb in a casserole dish with an aromatic garnish (carrots, onions, garlic, etc.) for around five hours.
- Shred the lamb into small pieces and mix with the reserved cooking juices.
- Make a tomato purée (with the Roma tomatoes).
- Finely slice the vegetables to go into the tian.
- On a baking tray, layer slices of tomato, green courgette, aubergine and yellow courgette to form a tian. Season well with olive oil.
- Brush the vegetables with olive oil, add fresh thyme and cook in the oven at 90°C until the vegetables are tender and slightly caramelised.
- Toast a slice of bread, then cover it with the tomato purée.
- Add a generous portion of the shredded lamb confit, then cover everything with the vegetable tian.
- Serve with an heirloom tomato, rocket and season with Balsamic vinegar.
Chef's tip
The Provençal tian:
"Tian" used to describe a wide, shallow earthenware baking dish, widely used in Provençal cuisine. Over time, the recipient
has come to be the name of the dish itself: a popular recipe based on sliced vegetables cooked for a long time in the oven.
