Tartine is a French classic basically designating a slice of bread topped with something spread-maybe more commonly known as an ‘open-face sandwich’. Perfect for a brunch, a picnic or as appetizers cut up in bite-size pieces.
Historically sweet Tartines were a typical breakfast fare in France, topped with French butter and honey or homemade jam. They defined French children breakfasts for ages.
Nowadays savory Tartines have become increasingly popular: they are appetizing, simple, fun and ever changing depending on the ingredients at hand.
Here I am using a combination of flavors including the smokiness of the mackerel, the nutty taste of hazelnuts, sweetness of honey and the tart zing of passion fruit.
Ingredients for 4 servings:
- 4 slices of dense multigrain bread from your local bakery
- 12 oz smoked mackerel
- 7 oz soft goat cheese
- 4 small golden beets
- 1/2 passion fruit
- 1/2 bunch of watercress
- A handful raw hazelnuts
- Micro greens
- 2 tsp honey
- Drizzles of hazelnut oil
- Fleur de sel
Start by mixing the honey and goat cheese until fully combined. Spread a thick layer of honey goat cheese on each slice of bread. Wash the watercress, remove the stems, and place the leaves on top of the goat cheese mixture. Press them down so they stick to the cheese layer. Drizzle a little hazelnut oil and sprinkle some fleur de sel. Peel and thinly slice the golden beets. Arrange a layer on top of the watercress and drizzle a little additional hazelnut oil and fleur de sel. Cut a small filet of smoked mackerel and remove the skin. Place on top of the beets. Arrange some micro greens on the surface. Chop some hazelnuts. Cut the passion fruit in half to reveal its golden flesh and seeds. Finish with a few pieces of hazelnuts and drops of passion fruit pulp/seeds. Enjoy!