Maximus Baked Vegetable Tian with Mango Crumble

Gathering family and friends around our Maximus wood-fired oven is always a great time. To please everyone, today we're offering you a vegetable tian, a summer recipe with Provençal notes. Finally, to finish the meal on a light and gourmet note, a mango crumble will complete our menu. Follow our summer wood-fired oven recipe tips and enjoy!

THE RECIPE IN VIDEO

INGREDIENTS

Vegetable Tian
2 red onions
4 Roma tomatoes
2 small green zucchinis
2 small yellow zucchinis
1 eggplant
250g of buffalo mozzarella
A pinch of salt
A bouquet of oregano, rosemary and thyme
Olive oil
30g pumpkin seeds
Mango Crumble
2 nice 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 on the side with twigs and small sections of log to allow for rapid heating. The goal is to get the oven to over 300°C (672°F), then let it cool down to around 250°C (482°F).
Cut all the previously rinsed but unpeeled vegetables into slices of approximately 0.5 cm.
Spread a little olive oil on the bottom of a baking dish, then sprinkle with a little salt and oregano.
Once the first layer is complete, sprinkle with salt and oregano, then spread the pumpkin seeds and red onion slices flat. 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 spread the pumpkin seeds and red onion slices flat. Finish with a drizzle of olive oil.
Make a second floor in the same way as for the first.
Spread the thyme and rosemary over the entire dish, then finish by adding the torn or sliced mozzarella.
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 falling 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 to the dish.
Mango Crumble
Mix the softened butter, flour, sugar and salt in a dish, kneading with your fingers and rubbing between your hands.
When the mixture is crumbly enough, place it in the freezer while you chop the mangoes. This will make it easier to crumble over your casseroles.
Peel the two mangoes, then cut them into generously sized cubes. To do this, start by cutting two lobes along the pit, then the remaining two lengths on both 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.
In your casseroles, pour a small touch of rum, then spread the mango.
Crumble the crumble dough over it.
Bake with the vegetable tian for 20 to 30 minutes. When the top is golden brown, the crumbles are ready. Chef's tip: to add an extra exotic touch, you can add vanilla to the bottom of the casseroles or mix it with the mangoes.
About an hour after putting your vegetable tian in the oven, check that your dishes are cooked. If you prefer the vegetables and mangoes to remain a little firm, it's probably time to take them out. For softer dishes, feel free to leave them in for a little longer, but keep an eye on them.