Tartines
Don’t hide your sandwich fillings—show them off by making Tartines! These French open-faced sandwiches pile an endless array of topping options onto a single slice of bread for an easy breakfast, lunch, dinner, or snack.
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Why You’ll Love Tartines
- All the Good Stuff, Half the Bread. Yes, bread is good! But sometimes that second slice of thick bakery bread on top makes a sandwich unwieldy. Other times, all that bread overshadows the other things you have going on in your sandwich. A tartine is a knife and fork situation that lets the toppings shine!
- Endless Options. There are no rules when it comes to tartines. No rules, my friend! You can use any type of bread and whatever ingredients you have on hand. (I also share some mix-and-match ideas below.)
- Quick and Easy. Remember the avocado toast craze? One of the reasons we all flipped for mashed avocados on bread is because it was ridiculously simple and something we could put together in minutes. This is also true of tartines.
- Perfect for Everyday and Entertaining. Tartines have bruschetta vibes (like Whipped Feta Crostini), so they’re excellent for brunches and other get-togethers, but they’re also the kind of effortless meal you’ll find yourself making on the regular.
How to Make Tartines
The Ingredients
- Bread. You’ll want to choose something sturdy rather than a lightweight bread like brioche. Sourdough, country bread, or rye are excellent.
- Base Layers. Goat cheese, ricotta, Boursin, good quality salted butter, Hummus, mashed avocado, aioli, cream cheese, or Basil Pesto (make sure it’s not too oily!).
- Spreads. Jam, preserves, chutneys, caramelized onions, or mustard. I like putting these on top of butter or other ingredients that create a barrier.
- Proteins. Mashed beans, canned tuna, Chicken Salad, sardines, Air Fryer Bacon, Smoked Salmon, prosciutto, etc. These are optional, but they’ll make your tartine more filling.
- Fruits and Veggies. Burst cherry tomatoes, Roasted Vegetables, sliced fruit, gently mashed raspberries, blueberries, or blackberries (mashing keeps them from rolling off), Sautéed Mushrooms, roasted grapes, Roasted Red Peppers, figs, and greens (add these last, after broiling).
- Melty Cheeses. Havarti, cheddar, gouda, gruyere, mozzarella, or anything you like.
- Delicious Finishing Touches. Honey, balsamic glaze, nuts and seeds, herbs and spices, flaky sea salt, olives, capers, pickled vegetables, grated Parmesan, crumbled feta, etc.
The Directions
- Toast the Bread. If you’re making a bunch, you can do this in the oven.
- Add the Base Layer. This creates a barrier to keep the toppings from soaking the bread.
- Add Everything Else. This is a play-it-by-ear kind of thing—sometimes the veggies go on first, other times they go on last, depending on the ingredients you’re using. Think about how it will hold together when you take a bite.
- Broil to Melt Cheese. Optional! You only need to do this if you’re using cheese and if you want it to melt. Watch carefully, because it’s easy to burn the edges of the tartines. ENJOY!
4 Tartines for Every Season
- Spring Tartine. Butter + Roasted Asparagus + Sautéed Wild Mushrooms and Leeks + Gruyere or White Cheddar + Tarragon or Chives
- Summer Tartine. Ricotta + Ripe, Juicy Peaches or Strawberries + Drizzle of Honey + Fresh Thyme + Chopped Pistachios
- Fall Tartine. Butter + Pears or Apples + Aged Cheddar + Honey + Sage + Crumbled Bacon
- Winter Tartine. Goat Cheese + Roasted Butternut Squash Roughly Mashed and With Caramelized Onions + Rosemary + Balsamic Vinegar + Walnuts
Recipe Tips and Tricks
- Choose Quality Ingredients. The simplicity of a tartine means each ingredient stands out. You want to use freshly grated cheeses, fruit that’s at the peak of ripeness, and delicious bakery (or homemade) bread for your tartines.
- Balance Your Flavors. Pay attention to the balance of sweet, salty, and acidic components in your tartine. For example, if you have a creamy cheese as a base, consider adding something tangy or Pickled Red Onions to cut through the richness.
- Layer Textures. Similarly, you’ll want to incorporate a variety of textures to make each bite interesting. Combine crunchy elements like toasted nuts or seeds with softer ingredients like mashed avocado or caramelized onions.
- Don’t Forget the Finishing Touches. A pinch of flaky sea salt or za’atar, a drizzle of syrupy balsamic vinegar, or a sprinkle of fresh herbs can instantly elevate your tartine.
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Tartines
Tartines are open-faced French sandwiches with endless possibilities! Here are mix-and-match topping ideas, along with my go-to combinations.
Servings 1 tartine
Ingredients
- Bread sourdough, country bread, rye, etc.
- Base layer butter, goat cheese, ricotta, hummus, etc.
- Spreads optional—jam, caramelized onions, mustard
- Proteins optional—canned tuna, bacon, smoked salmon, etc.
- Fruits or vegetables
- Melting cheese optional
- Finishing touches optional—flaky sea salt, balsamic glaze, olives, grated Parmesan, etc.
Instructions
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Toast the bread in the oven for a big batch or in a toaster or toaster oven for a smaller batch of tartines.
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Spread the base layer onto the bread to create a barrier that keeps the toppings from making the bread soggy.
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Layer on the rest of the ingredients.
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Broil to melt the cheese if you’d like.
Notes
- TO STORE: Tartines are best served warm immediately upon assembly. Therefore, I do not recommend storing assembled tartines.
Related Recipes
Looking for some more sandwich ideas to add to your repertoire? Here are some more of my favorites!
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