What is a Tartine?

Tartine (f) An open-face sandwich; buttered or otherwise coverd with a spread of any kind slice of  bread. Originally, a slice of bread, toasted or not, with something spread on it, usually eaten for breakfast. More recently, a main dish of one or two slices of bread on which ingredients are laid, creating a sort of open-faced sandwich.

Tartines are frequently served with various toppings on top of the spreaded bread.

Tartines have become quite popular in Parisian cafe’s.

Commonly tartines take the form of small tarts.

Tartines are a great way to sample artisanal breads, cheeses, and fresh produce from your local farmer’s market.

Interesting  note: Tartines were created some time during the Middle Ages, when slices of bread were used in lieu of plates!

The construction concept of a tartine is opened to an infinite number of variations. But it is a  concept that should be used with care…one has to make sure the combination of ingredients is complementary.

Whipping up a tartine using various finds in the fridge can work wonders…or not!

Ingredients to try include:




Artisan Breads

Leafy Greens



Sliced cucumbers

Whipped nut spreads

Slivered nuts



Slivered radishes

Olive oil

Toasted sesame oil




Lemon juice

Soy sauce

Sherry vinegar

Thinly sliced meats of any kind

Peeled, slivered fruit

REFERENCE:  http://en.mimi.hu/gastronomy/tartine.html


Blog: http://www.latartinegourmande.com/

Cookbook: http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508

Good Recipes: http://chocolateandzucchini.com/archives/2004/03/is_my_blog_burning_a_bouquet_of_tartines.php


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