La ronde des tartines — The Tartine Dance

La tartine

This is such a meaningful word in French, yet it is so hard to translate. And the reason is simple, there is not one only word to translate what a tartine is in English. You need more than one word — for a change. Did you know that the closest translation would actually be a slice of bread with a spread on top?

Let’s place things in context. In France, breakfast is typically known to be croissant/jus d’orange/café ou thé, possibly chocolat chaud. I am sure you must have seen or heard this before. But the typical breakfast that one would actually have at home is not going to be croissants. Tartines de pain, with confiture (jam) or any other sweet spread is the everyday French breakfast, at home.

Mum: Combien de tartines tu veux ? (How many tartines do you want?)
Me: Trois, sil te plaît ! (three please)

It might sound silly but just remembering this typical dialogue between my mum and I at breakfast, which we must have had thousands of times when I was young, makes me smile and emotional. There is a whole world attached to mes tartines. I cannot explain it.

So, I am a real “tartine” girl. Because tartines are for breakfast but also for any occasion during the day. Un en-cas (light meal). I will admit that about eight months ago, chosing a name for my blog was fairly easy. “Tartines” have always been a type of food I enjoy, not only to eat but also to prepare. The perfect nibble, anything that is good when you are peckish, that is quand vous avez un creux (literally, when you have a hole inside).

So you will understand that I could not but be in love with the idea launched by Bron, this delicious kiwi friend, to organize a Hay Hay It’s Donna Hay event.

Concept?

Make bruschetta or crostini, as Donna Hay cooking magazine latest copy features a nice panel of those. Quoi ? (What?) Des tartines ? Brilliant!

Sunday morning came and I really thought I would not have the time to make any of those since I had a dinner that I was hosting to prepare for, many errands to run, and I had also made the plan to rest. Dimanche, on ne travaille pas, non? (You do not work on Sunday, do you?) But I could just not pass on this event. I wanted to honor Bron’s event, and I am a tartine after all. Luck was on my side though since I feel much more comfortable in making this type of food than, let’s say, maybe roasting a chicken.

Alors vive la ronde des tartines !
And many thanks to you, Bron! I want more of those!

Marinated Fennel with Radishes, and a Slice of Piquillo
Fenouil mariné avec radis et tranche de pimiento Piquillo

Piquillos and Avocado Slices on a Bed of Ricotta Cheese
Pimiento Piquillo et avocat sur lit de ricotta

Broiled Eggplant with Baked Tomatoes on a Bed of Ricotta Cheese
Aubergine grillée et tomates confites sur lit de ricotta


In the Realm of Savory:

Broiled Eggplant with Baked Tomatoes on a Bed of Ricotta Cheese

Piquillo Pepper and Avocado Slices on a Bed of Ricotta Cheese

Marinated Fennel with Radishes, and a Slice of Piquillo Pepper

Savory Tartines

I used:

  • Baguette
  • Olive oil
  • Ricotta cheese
  • Salt and pepper
  • Avocado
  • Eggplant
  • Cherry tomatoes
  • Dried oregano
  • Chives
  • Fennel bulb
  • Lemon juice
  • Sherry vinegar
  • Pink radishes
  • Piquillo Peppers
  • Sugar

Steps:

For the Bread:

  • To prepare the bread, cut a baguette in thin slices and brush them with olive oil. Place them in the oven (preheated at 320 F ) for about 10 mns. I also placed them under the grill for 1 mn.

For the Toppings:

  • Mix the ricotta with a dash of sherry vinegar, olive oil, salt and pepper.
  • Slice thinly the fennel and mix it with a dash of lemon juice and olive oil, salt and pepper. Cover and let marinate for 1 hour in the fridge.
  • Wash the vegetables. Slice thinly the raddishes, piquillo peppers and avocado (squeeze some lemon juice on the avocado to prevent oxydation).
  • Cut thin slices of eggplant and brush them with olive oil. Season with salt and pepper on both sides. Sprinkle with dried oregano and broil them for 3 mns on each side.
  • Mix the tomatoes with a dash of sugar, olive oil and salt and pepper. Cook in the oven for 15 mns on 400 F. Set aside.
  • You can then assemble your bruschetta. See details of the various toppings with the pictures.

And what about a sweet version?

In the Realm of Sweet:

Bruschetta with Pink Lady Apple and Blueberries
Tartine sucrée, pomme Pink Lady et myrtilles

Sweet Tartine

I used:

  • Pink Lady Apple, sliced thinly
  • Blueberries
  • Butter
  • Fine sugar

Steps:

  • Preheat your oven at 320 F.
  • Toast a larger slice of bread.
  • Increase the oven temperature to 350 F.
  • Butter and sprinkle with sugar. Place in the oven for 10 mns.
  • Remove and top with the slices of apples and berries. Sprinkle with sugar and cook for 20 mns or so.
Le coin français

Pour la version salée

Aubergine grillée et tomates confites sur lit de ricotta

Pimiento Piquillo et avocat sur lit de ricotta

Fenouil mariné avec radis et tranche de piquillo

Tartines salées

J’ai utilisé:

  • Baguette
  • Huile d’olive
  • Ricotta
  • Sel et poivre
  • Avocat
  • Aubergine
  • Tomates cerises
  • Origan sèché
  • Ciboulette
  • Fenouil
  • Jus de citron
  • Vinaigre de Xérès
  • Radis roses
  • Pimiento Piquillo
  • Sucre fin

Étapes :

Pour le pain :

  • Coupez des tranches fines de baguette et badigeonnez-les d’huile d’olive. Faites-les griller au four préchauffé à 160 C pendant 10 mns. Passez-les ensuite sous le gril pendant 1 mn.


Pour les garnitures :

  • Mélangez la ricotta avec un soupçon de vinaigre de Xérès, de l’huile d’olive, du sel et du poivre.
  • Coupez le fenouil en fines tranches et arrosez-le de jus de citron, d’huile d’olive, de sel et de poivre. Couvrez et placez au frais pendant 1 heure.
  • Lavez les légumes. Coupez les radis, les Piquillos et l’avocat en fines tranches (citronnez les tranches d’avocat pour éviter qu’elles s’oxydent).
  • Coupez l’aubergine en fines tranches et badigeonnez-les d’huile d’olive, de sel et de poivre des deux côtés. Saupoudrez d’origan et placez sous le gril pendant 3 mns, de chaque côté.
  • Mélangez les tomates avec un peu de sucre, de l’huile d’olive, du sel et du poivre. Cuisez au four pendant 15 mns (à 200 C).
  • Assemblez vos bruschetta/crostini. Voir photos pour les détails.

Pour la version sucrée

Bruschetta avec pomme et myrtilles, saupoudrée de sucre fin

Tartines sucrées

J’ai utilisé:

  • Pomme Pink Lady, coupée en fines tranches
  • Myrtilles
  • Beurre
  • Sucre fin

Étapes :

  • Préchauffez votre four à 200 C.
  • Faites griller une tranche de pain de campagne dans le grille-pain.
  • Beurrez-la et saupoudrez de sucre. Mettez au four pendant 10 mns.
  • Sortez du four et placez les tranches de pomme avec les myrtilles. Saupoudrez de sucre et remettez au four pendant environ 20 mns.

Posted in Appetizers, Bread, Dessert, French Inspired, Vegetarian | 35 Comments

35 comments

  1. I love how the blueberries have stained the apples purple-ish. It all looks so good on this hot summer day!

  2. Bea – you have truly outdone yourself. These all look stunningly beautiful and delicious! I wish I were at your house!

  3. I’m lost for words! ;-)
    Your tartines really are too lovely, too gorgeous!
    And you Béa, are the loveliest tartine of them all! Thank you so much!!
    xxxx B

  4. Béa, I’m in awe. Everyone seems perfect. I love how the apples line up and the blue berriest run into them. Realy lovely. Amazing!

  5. La gourmandise à l’état pur avec ces tartines ! Bravo Béa, c’est comme d’habitude magnifique !

  6. Hummm ces tartines ont l’air savoureuses!!! j’irai directement vers la tartine pimiento / avocat / ricotta!!!

  7. you’re a true tartine artist. the tartines ALMOST are too pretty to eat. but they do also look yummy so…

  8. Pingback: Hay Hay it’s Donna Day #4 Round Up - Brilliant Bruschetta

  9. What’s the plural (in french) for tartine? Because after reading this, I’ll need more than one slice of bread with a spread on top! Bring it!

  10. tu nous as préparé un magnifique apéro, puis la touche finale au goût sucrée, j’adore.

  11. just beautiful! the marinated fennel and radish was divine, i bet. wonderful post :)

  12. je te laisse toujours des commentaires admiratifs sur tes photos mais vraiment, à chaque fois je suis bluffée!!!!!!!!!!!
    alors: superbes ces photos… :-)

  13. hi bea. thanks for dropping by my blog. I love anything with avocado! thanks with sharing. and those pictures! I can almost taste them in my mouth!

  14. Brilliant! The closest word for tartine could be toast, I know it’s not really the same but you could put what you want on it the main difference is just the type of bread.

  15. >Did you know that the closest translation would actually >be a slice of bread with a spread on top?

    I did not know that! i know brushetta and crostini, bien sur but this is new knowledge for me-

    My fave too! [sans fruit but you know us- always the savory!]

    ciao

  16. tu nous as conctocté encore des recettes de rêve, avec des ingrédients simples, à faire donc, bravo !

  17. Thank you all for your comments! I am glad to hear I would tempt you with my bruschetta! Again, one of my favorite foods, so ideas never keep coming!

  18. Hmm, I guess I had never really known what a tartine was in the first place! Thanks for such a delightful entry on the subject.

  19. Pour sûr, la tartine du déjeuner est vraiment typiquement française et ce dialogue si hexagonal.
    Le même dans chaque foyer,c’est une certitude et depuis des générations lol

    Très jolie ta tartine !

  20. Pingback: Hay Hay it’s Donna Day #4 Voting has closed and the winner is…

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