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Tartines are huge in France, and that’s where I fell in love with them. The name comes from tarte, and at the core, all a tartine is is an open faced sandwich. Simple, but genius. In America we put the bread on top and everything gets smooshed. With a tartine, not only can you make it beautiful, but you get the perfect ratio in every bite. Here are my favorite tartine recipes.
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Tartine Recipes
Smoked Salmon Tartine
Marinated smoked salmon over whipped caper dill cream cheese on toasted baguette, with fried shallots for crunch. The salmon sits in a citrusy dijon honey marinade first, and then you spoon the leftover marinade back over the top at the end.
Mortadella, Stracciatella and Pistachio Tartine
Mortadella seared until golden and blistered, layered over stracciatella with a lemony, herby pistachio sauce. Salty, sweet, and a little heat because of the crushed red pepper.
Grilled Peach and Stracciatella Tartine
Prosciutto-wrapped peaches grilled until golden, set on stracciatella with a pistachio herb sauce. Sweet carmelized peaches, crispy prosciutto, and a bright herb kick in every bite.
Balsamic Fig and Stracciatella Tartine
Figs braised in balsamic and honey until the pan turns syrupy, spooned warm over cold stracciatella with crispy bacon underneath. A spoonful of salsa macha in the braise adds smoke, not heat.
Whipped Brie and Fig Brioche Tartine
Fresh figs pressed into a jammy layer on fried brioche, topped with whipped brie, a port balsamic reduction, honey, and crushed pistachios. Getting that fig layer clean takes a flip trick with two cutting boards, but it’s worth the extra step.
Frequently Asked Questions
A tartine is a French open-faced sandwich, bread on the bottom, toppings piled on top, nothing covering it. The name comes from tarte, the French word for pastry. A simple one, like bread with butter and jam, you can just pick up. Once it’s piled on thick, mine usually are, you’ll want a knife and fork.
I use a baguette halved lengthwise for most of mine because it toasts to a crust that holds up under creamy toppings. Traditionally it’s a thick-cut country bread like pain de campagne, and sourdough or ciabatta work too. For the fig toast I switch to brioche fried in olive oil, since that one is sweeter.
It can be either, it comes down to the toppings and how you cut it. Small squares work as an appetizer for a crowd. Bigger pieces with a heartier filling hold up as lunch or a light main.
I love your IG posts! Great ideas and flavors, always!!
Thank you so much Amanda! 🫶