A tartine is an open-faced sandwich that is dressed with any toppings that you like. From the classic French Radish & Butter Tartine, to the avocado-toast inspired Fava Tartine to a Québécois Montreal Lox Bagel Tartine, you have all your bases covered. Serve these for breakfast, lunch, dinner or eat them as a snack. They are good 24/7.
Servings: 2 tartines of each type
Difficulty: Easy
Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 30 minutes
Ingredients:
French Radish & Butter Tartine:
- 2 slices white bread, toasted
- 2 tablespoons salted butter, softened
- 2 large radishes, thinly sliced
- 1 teaspoon fleur de sel, or finishing salt
Fava Bean Tartine:
- 2 slices white bread, toasted
- 1 clove garlic, peeled and cut in half
- 1/2 cup Mint-Fava Bean Dip
- 3 fava beans, for garnish
- Lemon zest, for garnish
- Mint leaves, for garnish
- Parmesan cheese, curled, for garnish
Montreal Lox Tartine:
- 1 shallot, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 2 slices white bread, toasted
- 4 tablespoons crème fraîche
- 4 oz. hot smoked salmon
- 2 teaspoons capers
- Parsley, for garnish
Directions:
For the French Radish & Butter Tartine:
Toast your bread until lightly browned and let cool completely. Spread one tablespoon of butter across each slice of bread. Top each tartine with the sliced radishes and sprinkle with the fleur de sel. Serve immediately.
For the Fava Bean Tartine:
Toast your bread until lightly browned. While still hot, rub the garlic (cut side down) across each piece of bread. This will give the bread a nice and subtle garlic flavour.
Next, spread 1/4 cup of the fava bean dip across each tartine. Garnish with the cooked fava beans, lemon zest, Parmesan curls and mint leaves. Serve immediately.
For the Montreal Lox Tartine:
Begin by making the pickled shallots. Add the thinly slices shallots to a bowl along with the apple cider vinegar and sugar. Mix to combine. Let the shallots pickle for 10-15 minutes, until they have softened.
Toast your bread until lightly browned and let cool completely. Spread 2 tablespoons of crème fraîche across each tartine. Garnish with slivers of the salmon, followed by the pickled shallots, capers and parsley. Serve immediately.
Enjoy your tartines!
