Maximus Baked Vegetable Tian with Mango Crumble

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

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

Vegetable Tian

1. Start by lighting the Maximus oven. Make a pile on the side with twigs and small log sections to allow a quick temperature rise. The goal is to reach over 300°C, then let it drop to about 250°C before baking.
2. Cut all the vegetables, previously rinsed but not peeled, into slices about 0.5 cm thick.
3. At the bottom of a gratin dish, spread a little olive oil, then sprinkle some salt and oregano.
4. Once the first layer is done, sprinkle with salt and oregano, then evenly distribute the pumpkin seeds and red onion slices flat. Finish with a drizzle of olive oil. Chef’s tip: for the larger slices, you can cut them in half.
5. Once the first layer is done, sprinkle with salt and oregano, then evenly distribute the pumpkin seeds and red onion slices flat. Finish with a drizzle of olive oil.
6. Make a second layer in the same way as the first.
7. Distribute the thyme and rosemary over the entire dish, then finish by placing torn or sliced mozzarella on top.
8. It’s time to bake your dish! Check that the oven is around 250°C and that there are still embers to avoid a too rapid temperature drop, then put the dish in the oven for about 1 to 1.5 hours of cooking after adding a final drizzle of olive oil on the dish.

Mango Crumble

1. Mix the softened butter, flour, sugar, and salt in a dish by kneading with your fingers and rubbing between your hands.
2. When the mixture is crumbly enough, place it in the freezer while you cut the mangoes. This will help it crumble better over your ramekins.
3. 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 the 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. In your ramekins, pour a small splash of rum, then distribute the mango.
5. Crumble the crumble dough on top.
6. Bake with the vegetable tian for 20 to 30 minutes. When the top is nicely golden, the crumbles are ready. Chef’s tip: to add an extra exotic note, you can add vanilla at the bottom of the ramekins or mixed with the mangoes.
7. About 1 hour after putting your vegetable tian in the oven, check the cooking of your dishes. If you prefer the vegetables and mangoes to keep a bit of firmness, it’s probably time to take them out. For softer dishes, feel free to leave them a little longer, while keeping an eye on them.