Tartines for the Holidays via Healthy Living Blog

Jeanette Chen

I had the most fortunate experience of meeting Dorie Greenspan, a James Beard Award-winning author, several months ago at a BlogHer conference. Dorie was signing her new cookbook at the Darien library recently, Around My French Table: More than 300 recipes from my home to yours. After leaving Dorie’s book signing, I was so inspired that I went through her entire cookbook, page by page. 

The Dieter’s Tartine caught my eye as it is popular among ladies who lunch in Paris, who want something filling, but not fattening. A tray of assorted tartines would also be especially festive during the holidays (cut in half for appetizer size portions).

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). As you can see, the possibilities are endless.  Report back on any new 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

Extra virgin olive oil

Minced garlic

Mix some olive oil with minced garlic.  Brush lightly onto bread slices.

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

NOTE: Dieter's Tartine is made with nonfat fromage blanc, a thick slightly tart creamy spread.  I never knew there was a nonfat version of fromage blanc, so I headed straight to Whole Foods and found it right next to the full fat fromage blanc.

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.

 

Blueberry Tartine

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.

More Tartine Topping Possibilities:

Sauteed mushrooms with shallots and thyme

Cannellini bean and rosemary dip

Mashed or sliced avocado, topped with chopped tomato and a squeeze of lemon juice

Hummus, topped with sliced Kalamata olives and sun dried tomatoes

Fromage blanc, topped with sliced strawberries, raspberries, or sliced poached pears

[Photography c/o Jeanette Chen's Healthy Living Blog]