Tartine: A Sandwich That Sails the Flavours of the Mediterranean
The tartine is an open-faced sandwich elevated to the status of art. Originating in France, it serves as a common breakfast throughout Paris and provincial countryside, but it has been adapted to carry the flavours of Italy, Spain, Greece, and across the Mediterranean.
A sandwich is nothing without good bread, and this goes doubly so for tartine. Any old slice of white bread simply won’t do. To achieve the lofty heights of this dish, French country bread (or pain de campagne) is the only option. Its mixture of sourdough and rye make for a complex flavor base that’s delicious, while unobtrusive.
The Best Tartines from Across the Mediterranean
Raclette or Gruyère cheese
If you’re looking for something filling, we suggest a mushroom and spinach tartine. First pour some olive oil into a skillet, drop in a small amount of garlic and sauté until the garlic is browned. Remove the garlic from the pan, and fry some chopped mushrooms.
As with all Italian cooking, it’s about keeping a simple flavour profile but making each taste count. So it doesn’t get easier for this recipe.
We would be remiss to talk about tartine without providing a version that’s perfect for breakfast. Toasting a piece of country bread, then slathering it with butter and jam is as classic as it gets, but for something a little more filling, try this recipe from “52 Tartines du Dimanche Soir” by Jean-Luc Petitrenaud.
For some Greek inspiration, take some tomatoes, cut them into slices, sprinkle them with olive oil and Greek spice mix (typically a mixture of salt, basil, oregano, cinnamon, parsley, rosemary, dill, marjoram, thyme, nutmeg and salt), and throw them in the oven on some parchment paper to bake – you’ll know they’re ready when the edges start to brown.