This past week, Dorie was signing her new cookbook, around my french table: More than 300 recipes from my home to yours, at a local library. I had been looking forward to seeing Dorie again, and had perused her new cookbook, but hadn’t tried any recipes from it yet.
I made Dorie’s Dieter’s Tartine, a tartine topped with artichoke tapenade, a sardine piquillo pepper tartine, a zucchini tartine, and a blueberry tartine. I have to say my son and I loved them all (his favorites were the artichoke tapenade, sardine piquillo pepper, and blueberry tartines). I am ever grateful for having had the chance to meet Dorie, and for the inspiration that she gave me to whip these tartines up. As you can see, the possibilities are endless.
A tray of assorted tartines would be especially festive during the holidays (cut in half for appetizer size portions). Why not serve tartines and a salad for a light lunch before the big feast on Thanksgiving. Lay out assorted toppings and let guests use their own imagination to create their favorite tartines. I would love to hear what toppings and combinations you come up with for tartines.
Making Tartine Toast:
|The crunchy side adds to the texture of the tartine|
Whole grain crusty bread, sliced
|I brush the bread slices lightly with garlic infused olive oil|
Toast or grill one side of bread.
|Using a heavy pan on top ensures nice crunchy grill marks|
Dorie Greenspan’s Dieter’s Tartine
Spread non-fat fromage blanc on tartine. Layer slices of cucumber on top, and sprinkle with chopped tomatoes. Garnish with chopped chives and Herbes de Provence (I used thinly sliced cucumbers for a more elegant presentation). The full recipe includes a substitute for fromage blanc.
Tartine with Artichoke Tapenade and Chopped Tomatoes
|The addition of artichokes makes for a lighter version of tapenade (from Fat Free Vegan)|
Spread Artichoke Tapenade on tartine, and sprinkle chopped tomatoes on top. Garnish with chopped parsley. Fat Free Vegan’s Artichoke Tapenade is a delicious and healthier alternative to regular tapenade which is made primarily with olives.
Piquillo Pepper and Sardine Tartines
Adapted from Epicurious.
|A tasty introduction to sardines for newbees|
Lay sardines on top of tartine, and top with strips of piquillo peppers (or regular roasted peppers), very thin red onion slices, some capers, a squeeze of lemon juice, a squirt of Sriracha sauce and some fresh chopped parsley.
I like Nordic brisling sardines, which are smaller in size (so they fit nicely on the tartine) and milder in flavor (less fishy). More importantly, the smaller the fish, the less contaminants (e.g., mercury, PCB’s) that accumulate in the fish.
If you’re not a sardine lover, this tartine (use brisling sardines) might just change your mind. Considering that sardines are high in heart healthy omega-3 fatty acids, they’re worth a taste (they are among the highest sources of omega-3 fatty acids, along with salmon and herring).
Tartine with Zucchini Ribbons
This is based on a zucchini salad I made this summer.
|My 8-year old says “the crunchy zucchini contrasts nicely with the creamy topping”|
Slice zucchini lengthwise into thin ribbons. Sprinkle with fresh lemon juice, salt and Aleppo pepper (or red pepper flakes), and toss. Spread tartine with non-fat fromage blanc. Lay zucchini ribbons on top.
This would be a fun way to eat fruit for breakfast. Try other berries like strawberries or raspberries.
|A fun way to include fruits at breakfast time or as a snack|
Use plain toasted tartine. Spread nonfat fromage blanc on tartine. Place blueberries on top and drizzle with a little honey.