Tartines have been a fairly trendy lunch fare in Parisian restaurants for a while. Originally, “tartine” means a slice of bread, toasted or not, with something spread on it, usually eaten for breakfast : butter (tartine beurrée), jam (tartine de confiture), cheese (tartine de fromage)…
For a few years now, the concept of tartine has been recycled into an easy but delicious main dish : one or two slices of bread on which ingredients are laid, creating a sort of open-faced sandwich. It’s interesting to note that this is a flashback to the Middle Ages, when slices of bread were used in lieu of plates!
This simple idea can lead to an infinite number of variations. But it is a very open concept that should be used with care, and one has to make sure the combination of ingredients is sound. Whipping up a tartine using all the miscellaneous leftovers in the fridge can work wonders. Or not.
It is also very tempting to throw in a lot of goodies, but as is often the case with cooking, more is not necessarily better, and too many flavors can cancel each other out. The idea is to pick a central theme or focus for your tartine and try to find the minimum set of ingredients that expresses it fully. The tartine can star a nationality or ethnicity (Mediterranean, English, Italian, Greek, Jewish, Swedish…), an ingredient (vegetarian, chicken, duck, salmon, cheese…), or even a color (tartine verte, tartine rouge, tartine jaune, tartine violette…).
Then, the simple process is this.
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