Timbale could refer to any of the following:

• A dish-usually based on custard, forcemeat or risotto combined with meat, fish, vegetables, cheese, etc.-baked in such a mold. The dish is unmolded and often served as an entrée (and sometimes as a first course) with a sauce such as béchamel.
  

Often made of rice layered with vegetables or perhaps slices of aubergine layered with other vegetables and tomato sauce.

• A mold, generally high-sided, drum-shaped and slightly tapered at the bottom and closed end, used to bake various dishes

• A pastry shell made by dipping a timbale iron first into a batter, then into deep, hot fat. When the crisp pastry is pushed off the iron and cooled, it can be filled with a sweet or savory mixture. Timbale irons come in various sizes and shapes such as hearts, stars and butterflies. They're available in specialty cookware stores.

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