Vegetable tian

Vegetable tian

by Philippe Laruelle


6-8 persons

for a round tart mould Ø28cm

Shortcrust pastry
  • 250g flour
  • 190g butter
  • 15g caster sugar
  • 10g egg yolks(i.e.1/2)
  • 8g fine salt
  • 50g whole milk
Chopped tomato mix
  • 1.5kg large tomatoes
  • 2 tbsp olive oil
  • herbes de Provence
  • fine salt
  • ground pepper

  • 12 cocktail tomatoes
  • 3 small zucchinis
  • 2 small aubergines
  • olive oil
  • fine salt
  • ground pepper


Make the pastry
Use a hand whisk to mix the flour and butter together. Dissolve the salt and sugar into the milk, then add the milk to the flour and butter. Next, add in the egg yolk until you get a smooth paste. Don’t “overwork” the mixture.
Leave the pastry to rest for at least 2 hours in the fridge.
Roll the pastry out until it’s about 3 mm thick, then line your tart dish with it.
Bake blind.

Make the chopped tomato mix
Peel the tomatoes: remove the stalk and make an incision. Immerse the tomatoes in boiling water for a few seconds, then plunge them into ice water. Remove the skin.
Cut your tomatoes in two, then remove the seeds.
Finely chop up your tomatoes with a knife.
Heat the olive oil and add the tomatoes. Season, then let the mixture cook until all the water has evaporated.
Set aside.

Make the topping
Chop the courgettes and aubergines into 1 cm-thick rounds.
Fry them separately in olive oil to precook. Season with salt and pepper.
Chop your cocktail tomatoes into rounds the same size.
Set aside.

Put together your tian tart
Add the chopped tomato mix to your blind-baked pastry.
Make a rose pattern by overlaying the vegetables on top of the chopped tomatoes.

Finishing touches
Put your tart in a pre-heated oven at 160°C (320°F)for 10 mins until just before you serve.
Drizzle with a little olive oil and a few fresh herbs as the finishing touch.


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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