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Image / Living / Food & Drink

No-fuss midweek supper: onion and fig tartines


by Meg Walker
20th Jan 2021
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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

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

Very thinly slice the onion (use a mandoline if you have one).
Sauté the onion for 15 minutes on medium/low heat, stirring often with the butter, 1 tbsp olive oil and balsamic vinegar.
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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