Maximus Baked Vegetable Tian with Mango Crumble

Vegetable tian and mango crumble

Gathering family and friends around our Maximus wood-fired oven is always a wonderful time. To please everyone, we're suggesting a vegetable tian today, a summery recipe with Provençal flavors. Finally, to end the meal on a light and delicious note, a mango crumble will complete our menu. Follow our summer recipes for wood-fired ovens and enjoy!

THE RECIPE IN VIDEO

INGREDIENTS

Vegetable Tian
2 red onions
4 Roma tomatoes
2 small green courgettes
2 small yellow courgettes
1 eggplant
250g of buffalo mozzarella
A pinch of salt
A bouquet of oregano, rosemary and thyme
Olive oil
30g of pumpkin seeds
Mango crumble
2 beautiful mangoes, neither too firm nor too soft
1 pinch of salt
80g of butter
80g of flour
80g of sugar
A little rum

People	Preparation time	Cooking
4 people	30 minutes	1 hour

INSTRUCTIONS

Vegetable Tian
Start by lighting the Maximus oven. Make a pile of kindling and small sections of log to one side to allow for a rapid temperature increase. The goal is to reach over 300°C and then let it cool down before placing the food in the oven at approximately 250°C.
Cut all the previously rinsed but unpeeled vegetables into slices of approximately 0.5cm.
At the bottom of a gratin dish, spread a little olive oil then sprinkle with a little salt and oregano.
Once the first layer is complete, sprinkle with salt and oregano, then arrange the pumpkin seeds and red onion slices evenly. Finish with a drizzle of olive oil. Chef's tip: For larger slices, you can cut them in half.
Once the first layer is complete, sprinkle with salt and oregano, then arrange the pumpkin seeds and red onion slices flat. Finish with a drizzle of olive oil.
Create a second floor using the same method as for the first.
Distribute the thyme and rosemary over the entire dish, then finish by placing the torn or sliced mozzarella on top.
It's time to put your dish in the oven! Check that the oven is around 250°C and that there are still embers to prevent it from cooling down too quickly, then put the dish in the oven for about 1 to 1.5 hours of cooking after adding a final drizzle of olive oil over the dish.
Mango crumble
Mix the softened butter, flour, sugar and salt in a bowl by kneading with your fingers and rubbing between your hands.
When the mixture is crumbly enough, place it in the freezer while you cut the mangoes. This will make it easier to crumble over your ramekins.
Peel the two mangoes, then cut them into generously sized cubes. To do this, start by cutting two lobes along the pit, then the two remaining lengths on either side. Next, 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.
Pour a little rum into your ramekins, then distribute the mango.
Crumble the crumble topping over it.
Bake with the vegetable tian for 20 to 30 minutes. When the tops are golden brown, the crumbles are ready. Chef's tip: for an extra touch of the exotic, you can add vanilla to the bottom of the ramekins or mix it with the mangoes.
About an hour after putting your vegetable tian in the oven, check if it's cooked through. If you prefer the vegetables and mangoes to retain some firmness, it's probably time to take it out. For a softer texture, feel free to leave it in a little longer, while keeping an eye on it.