20th Jan 2021
This simple but delicious French take on the open-faced sandwich or tartine takes little time and effort but the rewards are so so great.
All over the French Riviera I saw variations on the idea of an open-faced sandwich, or tartine. The size of the bread slices varied, as well as the toppings. With a glass of rosé, to me, this is the perfect light meal.
Onion and Fig Tartines
- ½ large onion
- 1 tbsp butter
- 1 tbsp olive oil, plus more for drizzling
- 1 tbsp balsamic vinegar
- 4 slices crusty French bread
- 8 tbsp goat’s cheese
- 4 tbsp fig jam
- 1 tbsp pine nuts
- salt and pepper, to taste
1 Very thinly slice the onion (use a mandoline if you have one).
2 Sauté the onion for 15 minutes on medium/low heat, stirring often with the butter, 1 tbsp olive oil and balsamic vinegar.
3 Toast the bread and top each slice (in this order) with 2 tbsp goat’s cheese, 1 tbsp fig jam and a spoonful of the onions, a pinch of pine nuts, a drizzle of olive oil, plus salt and pepper to taste.
Extracted from The Forest Feast Mediterranean by Erin Gleeson (Abrams, approx €30.50) © 2019 Erin Gleeson
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