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Image / Living / Food & Drink

Supper Club: No fuss onion and fig tartines


By Meg Walker
13th Jul 2022
Supper Club: No fuss onion and fig tartines

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 different takes on the 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

Ingredients

  • 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

Method

  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 (The Book Depository, approx €25.52) © 2019 Erin Gleeson