Toast reimagined. Try our tartines or invent your own.
A little-known secret: “tartine” is a lovely French word that sounds dainty and difficult, but really, we’re talking about next-level toast. Top artisanal bread with almost anything you like, and as long as you cut your tartines into pretty shapes, use colorful ingredients and present them on flattering platters, they’re guaranteed to be the best-looking toasts in town. Chef’s Tip: Make at least three different tartines for a party. Plan on each guest having 5 to 6 tartine pieces, each of which should equal about 2 to 3 bites.
Chef’s Tips: Tartines 101
1. All shaved or thinly sliced vegetables and fresh-picked herbs on this menu can be prepped ahead of time and refrigerator-stored in cold water with a few ice cubes. This keeps them crisp, allows them to curl in an attractive way and gives you two additional days of storage.
2. To keep your presentation tidy, apply spreads onto bread and slice into the desired size and shape, wiping your knife blade between each cut. Then add garnishes like vegetables and herbs. If you garnish before slicing, your knife will make a mess of your ingredients.
3. Present tartines on the center long cut of a sourdough loaf. Showcase the remaining portion of the loaf (the unused outside areas) alongside the assembled tartine for visual impact.
4. Assemble tartines no more than an hour before your guests arrive or the bread will combine with the spreads and become soggy.
Lighten up a classic. “Not So Bloody” Mary
You know the Bloody Mary—the drink your favorite brunch spot loads with so many snacks that it’s practically an entrée. This version, on the other hand, has a delicate vegetal flavor profile that pairs perfectly with the savory taste and crunchy texture of the tartines.
Not-So Bloody Mary Recipe
Ingredients
- 6 tomatoes ripe
- 2 Persian cucumbers peeled
- 12 ounces Gin
- Yellow and red grape tomatoes for garnish
- Celery leaves for garnish
Directions
- In medium saucepan, bring water to boil. Using a sharp knife, cut a shallow “X” on the bottom of each tomato. Place tomatoes in water, cooking until skin is just starting to come away, 30–60 seconds. Remove tomatoes with slotted spoon and rest in ice bath. Peel skins off tomatoes. Purée tomatoes in food processor; pour purée through strainer lined with cheesecloth into medium bowl. Refrigerate remaining tomato water overnight.
- Purée cucumbers in food processor; pour purée through strainer lined with cheesecloth into small bowl. Refrigerate remaining cucumber water overnight.
- Combine tomato and cucumber waters in shaker with ice and gin; shake vigorously. Pour into glass and garnish with tomatoes and celery leaf.
Tuna Niçoise Tartine Recipe
Ingredients
- 6 mini cipollini onions thinly sliced and pickled
- 15 ounces canned tuna
- 3 tablespoons extra virgin olive oil plus extra for drizzling
- salt and pepper to taste
- 8 quail eggs
- Sourdough loaf cut in half lengthwise and toasted
- 1 pound fresh green beans blanched and halved lengthwise
- 1/2 cup pitted black olives halved
- 1 cup baby arugula
Directions
- Day before serving, pickle thinly sliced cipollini onions with Quick Pickling Liquid. Refrigerate overnight.
- Blend tuna and olive oil in food processor until smooth paste forms. Season with salt and pepper; set aside.
- In large saucepan over high heat, bring salted water to boil. Gently lower quail eggs into boiling water; simmer for 4 minutes. Immediately transfer eggs with slotted spoon to bowl of ice water; stir until cool enough to handle, about 1 minute. Drain, pat dry and peel eggs. Cut eggs in half and set aside.
- Spread toasted sourdough halves with tuna mix and top with egg halves, pickled onions, green beans, black olives and arugula. Season with salt and pepper; drizzle with olive oil.
Pea Hummus Tartine Recipe
Ingredients
- 1 bunch heirloom baby carrots reserve tops for garnish
- 3 tablespoons extra virgin olive oil divided
- salt and pepper to taste
- 2 cups sweet peas blanched
- 2 lemons juiced
- 1/4 cup tarragon leaves plus extra for garnish
- 1 baguette cut in half lengthwise and toasted
- 1/4 cup pistachios toasted
Directions
- Preheat oven to 350 degrees F. Spread half the carrots on baking tray, drizzle with 1 tablespoon olive oil, and season with salt and pepper to taste. Roast in oven until tender and slightly browned, 10–12 minutes.
- Meanwhile, combine peas, 2 tablespoons olive oil, lemon juice and tarragon in food processor; process until smooth. Spread toasted baguette halves with pea purée and top with pistachios. Garnish with extra tarragon and reserved carrot tops.
BLT Quail Egg in a Hole Tartine Recipe
Ingredients
- 1 brioche loaf cut lengthwise into long 1-inch-thick slices
- 1/4 cup extra virgin olive oil
- 8 ounces bacon
- 1 cup grape tomatoes
- salt and pepper to taste
- 8 quail eggs
- 1 tablespoon each chervil tarragon and parsley leaves
- Frisée lettuce for garnish
- Micro sorrel for garnish
Directions
- Heat broiler to high (if your broiler gives you options). With 1-inch-round cookie cutter, cut 8 deep indentations in brioche, to just above the bottom of the bread. Brush bread with olive oil and place on baking tray; broil until golden, 5–7 minutes. Set aside.
- Meanwhile, place bacon on baking tray and broil until golden brown and crisp, 8–10 minutes. Transfer to tray lined with paper towel. When cool enough to handle, crumble into small pieces for scattering.
- Preheat oven to 350 degrees F. On small baking tray, drizzle tomatoes with olive oil, season with salt and pepper, and roast until tender and just starting to split, 10–12 minutes. Set aside.
- Gently crack quail eggs into indentations in brioche, bake until set, 3–4 minutes. Remove from oven and scatter eggs and toast with crumbled bacon, roasted tomatoes, chervil, tarragon, parsley leaves and lettuces.
S’mores Tartine Recipe
Ingredients
- 2 cups hazelnut cocoa spread
- 1/2 cup hazelnuts roasted and coarsely chopped
- Pain de mie cut in half lengthwise and each half cut into 8 triangles
- 1/2 cup graham crackers crumbled
- 8 marshmallows halved into 1/4-inch-thick disks
- sea salt to serve
Directions
- Fold hazelnuts into hazelnut cocoa spread, reserving some nuts for garnish. Spread hazelnut mix on pain de mie triangles and scatter with graham cracker crumbs. Top each triangle with a marshmallow disk.
- With cooking torch, heat marshmallows until golden and bubbly in spots. Serve scattered with a few toasted hazelnuts and sprinkling of sea salt.