Sub Categories in Tartines

Category of: Tartines

Spring tarts with vegetable spirals

July 13, 2016

A couple of years ago a food pic went viral on the internet. I think it originated in Europe and featured a gorgeous round tart filled with spirals of multi coloured vegetable ribbons. The image proliferated in cyberland and here I am, two years later, jumping on the vegetable spirals bandwagon. Better late than never? you be the judge. The technique is not complicated but requires a good dose of patience. You slice the vegetables... View Article

Lentils and Roasted Peppers Tartine

October 20, 2014

You may have noticed that I am a tartine fan. If it’s on bread, I love it. Tartine is simply a slice of grilled bread with a topping and you can find a few of the tartines I have posted here. I mentioned in another post that Holt’s Cafe in Toronto has some lovely tartines on their menu made with Poilane breads from Paris and whenever I am in Toronto I go to Holt’s for one of... View Article

Grilled eggplant and kale panini with asiago and parsley pesto

September 21, 2014

My last meal would have to include bread. It’s one of those thing I would not want to do without and I am not talking about the gluten free versions. Good, hearty, country style loaf with thick, chewy crust and dense, moist crumb, that’s what I am talking about, the kind of bread you’d bake in a community oven in a village in Tuscany or Provence. Needless to say there is always bread at our... View Article

Tartine with Ricotta, Heirloom Tomatoes and Parsley Pesto

September 4, 2013

I like simple foods but the food needs to taste good and look pretty. Tartines lend themselves to all these requirements: they are simple to prepare, flavourful and look so beautiful. Tartine is a perfect lunch. You can add a bowl of soup or pair it with a salad for lunch or serve it by itself as a lunch, light dinner or even a snack. I love tartines so much that I have a special... View Article

Fava beans and Peas Crostini

July 9, 2013

I have written about fava beans here so I will not repeat the information except to say that Fava beans are a special summer treat that requires a little work. Not only you have to remove the beans out of their comfortable, cushiony pod, but you also need to pop each individual bean out of its protective waxy shell. But , you have done more difficult things and I assure you your effort will be... View Article

Grilled Tomato-Basil Panini with Fresh Ricotta

May 29, 2012

One of the thing that made its way back from Seattle with me is a lovely loaf of Yukon Gold Potato bread from the Three Girls Bakery at Pike Place Market (post about that trip coming up). The bread was delicious with just unsalted butter but I wanted to grill it so I made this tomato-basil panini with fresh ricotta in a grill pan on top of the stove and served it with a little... View Article

Breakfast Tartine

May 2, 2012

Tartine is a French way of saying open face sandwiches. “shall I make you a  tartine” is so much more alluring than “shall I make you an open face sandwich”, is it not? Don’t they understand romance? Tartines look so beautiful and are flavourful and satisfying. When making tartines I prefer to use Poilane bread if possible, imported from France, or another good quality country loaf, home made or from a good bakery. Poilane is... View Article

Tartine with Bean Spread and Purple Basil

April 13, 2012

I make this bean spread often as an appetizer to spoon onto small crostini. Here I use it to top grilled bread for a lunch or a light supper. Serve accompanied by a small salad with crisp vinaigrette. For a vegan version leave the pecorino out. Ingredients:   Long slices of country bread Olive oil Parmesan or pecorino, shaved or chopped  roasted peppers Purple basil   Bean spread:   4 tablespoons olive oil 1 small... View Article

Tartine with Roasted Fennel and Goat Cheese

April 13, 2012

For this tartine I roast the fennel first and then pile it on a long slice of Poilane bread between layers of crumbled goat cheese. I then bake it in the oven for a few minutes to lightly melt the cheese and warm up the tartine. The fennel can be roasted a few hours in advance and kept at room temperature until you are ready to proceed. Save some fennel fronds for garnish, or use... View Article

Scrambled Eggs on Poilâne Bread

April 2, 2012

Poilâne is a renowned bakery in Paris, France on Rue du Cherche-Midi, producing beautiful, chewy country breads that are shipped all over the world. Holt Renfrew in Toronto sells Poilâne loaves at their bakery and at Holt’s Cafe they make wonderful tartines using thin long slices of the imported bread. Urban Fare in Yaletown in Vancouver used to carry the bread as well. Needless to say I have the bread shipped to me and I... View Article