Maximus Baked Vegetable Tian with Mango Crumble

Vegetable tian
— 2 red onions
— 4 Roma tomatoes
— 2 small green courgettes
— 2 small yellow courgettes
— 1 aubergine
— 250 g buffalo mozzarella
— A pinch of salt
— A bunch of oregano, rosemary and thyme
— Olive oil
— 30 g pumpkin seeds

Mango crumble
— 2 nice mangoes, neither too firm nor too soft
— 1 pinch of salt
— 80 g butter
— 80 g flour
— 80 g sugar
— A little rum

Vegetable tian

1. Start by lighting the Maximus oven. Make a pile on one side with twigs and small sections of log to allow a rapid rise in temperature. The aim is to go above 300°C, then let it drop back so that you put the dish in at around 250°C.
2. Cut all the vegetables, previously rinsed but not peeled, into slices about 0.5 cm thick.
3. Spread a little olive oil over the bottom of a gratin dish, then sprinkle with a little salt and oregano.
4. Once the first layer is done, sprinkle with salt and oregano, then spread the pumpkin seeds and the red onion rings flat on top. Finish with a drizzle of olive oil. Chef's tip: the largest slices can be cut in half again.
5. Once the first layer is done, sprinkle with salt and oregano, then spread the pumpkin seeds and the red onion rings flat on top. Finish with a drizzle of olive oil.
6. Make a second layer in the same way as the first.
7. Scatter the thyme and rosemary over the whole dish, then finish by placing the torn or sliced mozzarella on top.
8. Time to put your dish in the oven! Check that the oven is at around 250°C and that some embers remain to prevent the temperature from dropping too quickly, then put the dish in the oven for about 1 to 1.5 hours of cooking, after adding one last drizzle of olive oil.

Mango crumble

1. Mix the softened butter, flour, sugar and salt in a dish, working them with your fingers and rubbing between your hands.
2. When the mixture is sandy enough, place it in the freezer while you cut the mangoes. This will make it easier to crumble over your ramekins.
3. Peel the two mangoes, then cut them into generous cubes. To do this, start by cutting off two cheeks along the stone, then the two remaining sides. Then cut your mango cubes. Chef's tip: to choose good mangoes, make sure they are neither too firm nor too soft. As for origin, Peru is generally a safe bet.
4. Pour a small splash of rum into your ramekins, then add the mango.
5. Crumble the crumble dough over the top.
6. Bake together with the vegetable tian for 20 to 30 minutes. When the top is nicely golden, the crumbles are ready. Chef's tip: for an extra exotic note, you can add vanilla to the bottom of the ramekins or mix it in with the mangoes.
7. About 1 hour after putting your vegetable tian in the oven, check how your dishes are cooking. If you prefer the vegetables and mangoes to keep a little firmness, it is probably time to take them out. For softer dishes, feel free to leave them a little longer, keeping an eye on them.