tar.tine: A French open-faced sandwich, especially one with a rich or fancy spread. (as defined by American Heritage Dictionary)
Usually I am at home on my own for lunch and pull together some fresh and pantry ingredients to make a simple quick, but satisfying lunch. When I had year round access to farmers markets while living in California, my lunches were often a combination of simply vegetables and fruits-straight up, savoring the pure freshness. One of my first favorite “sandwiches” I learned from a farmers market vendor, while I was shopping the market, she was enjoying her “breakfast”- fresh artisan bread, tomato, goat cheese, arugula, and spring onion.
My most recent go to lunch “sandwich” is adapted from my latest favorite cookbook, “Around My French Table,” by Dorie Greenspan. It is a tartine made with fresh artisan olive bread, a layer of Greek yogurt, chopped cherry tomatoes, avocado, Persian cucumbers, a sprinkling of kosher salt and pepper and a drizzle of Greek extra-virgin olive oil–simple and wholesome and SO GOOD!!! My family saw me make this savory treat over the holidays and now, guess who wants it for their work and school lunches? I pack all the components separately and let them create their own tartine at lunch time.
I don’t think my tartine fever has ended with these combinations….I am waiting the arrival of Chad Robertson’s cookbook, “Tartine Bread.”
What is your favorite “go to lunch,” when you are on your own at home? Or do you have a favorite tartine?
Healthy spreads..Awesome!