Cuisine Niçoise by Hillary Davis

Author:Hillary Davis
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2013-03-27T16:00:00+00:00

Niçoise Zucchini Tian

Le Tian de Courgette à la Niçoise

Originally painted a deep, warm orange, my house had weathered to a gentle shade of coral by the time I moved there. The wooden shutters were the silver-green of an olive leaf. The two together were typical of the harmony of colors in this corner of France. When I walked down from the village, I saw the colors of the house in relief against olive trees and the grey-green sheer cliffs of the gorge.

Just above the house were restanques — narrow terraces of land cut like steps up the slope of the hill — which are traditionally used to grow crops. The two above our house, filled with fruit trees, offered a stunning view of the towering cliffs, the waterfalls in the canyon of the Gorges du Loup, and the village of Gourdon above. They also provided an excellent venue for entertaining on hot summer nights.

Since I was still looking for a dining room table, I often asked people over for picnics that I would serve outside on the restanques. We’d take a couple of big tablecloths and spread them under the trees and light some votive candles. Everyone would line up in the kitchen to be handed a platter or basket to carry up the hill.

That first summer, I learned how to make this tian, one of the many variations of vegetable tians you find in Niçoise cooking.

Serves 4

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