Tartine is not just a famous cafe in San Francisco or a fancy french word; it is a simple French dish, and some would say it is the traditional breakfast of France. A traditional tartine is simply bread with butter a jam. Still, over the years, this open-faced sandwich has taken on different variations, sometimes sweet, sometimes savory, but always so delicious, and just an elevated slice of bread.
Tomato Tartines remind me of Pan de Tomate, the famous Spanish dish and a staple of Catalan cuisine. Like the tartine, Pan de Tomate is a simple dish with ripe tomatoes, a drizzle of olive oil, and salt and black pepper. The Whole Revolution Tomato Tartine recipe is inspired but both of these dishes, using Honey Balsamic Roasted Tomatoes and topped with a salty feta mixture. It is a beautiful and simple dish that is perfect for the holidays; consider it an appetizer, a starter, a tapa, or a savory breakfast dish. There are so many ways to create tartines because it is simply bread with a topping.
You can use a variety of tomatoes for this dish, often depending on what is available to you locally. In the summertime, get your tomatoes from local farmers for the freshest cherry tomatoes, heirloom tomatoes, or my favorite dry-farmed Romas. While living in Santa Barbara, I had access to the most fantastic produce, but it is not the same here in Las Vegas. Plus, we are moving into the time of year when fresh tomatoes are not accessible. This means it's time to get Campari tomatoes from your local market or grab a large batch at Costco, which is what I do. I find that the on-the-vine tomatoes have a little more flavor than other tomatoes during the winter months, so if you have access to smaller on-the-vine tomatoes, like Campri's, these are the ones to choose. Campari's have a high content of natural sugars and are low in acid, making them my go-to tomato in the winter months.
When raw or canned tomatoes are exposed to heat, the natural sugars caramelize, and the flavor becomes more concentrated. Like other ingredients, the natural flavors intensify when water is evaporated and reduced from the ingredient, and it is immediately naturally elevated. That is how to get your flavorless winter tomatoes to become beautifully roasted, sweet, savory, and with a hint of tart. Also, roasting the tomatoes will make them more spreadable, which is perfect for making Tomato Tartine, or simply put, toasted bread with roasted tomatoes.
Though this recipe was created as an easy appetizer, you can adjust it to make your own version of a tartine. My recipe uses three simple ingredients for the topping; feta, pistachios, and parsley, a perfect trio. Maybe those flavors aren't your jam, and that's okay; here are some other combinations you can use with fresh herbs.
fresh dill + fresh parsley + goat cheese crumbles + toasted silvered almonds
fresh oregano + capers + feta + lemon zest
fresh basil + fresh mozzarella + pine nuts
fresh thyme leaves + dried cranberries + goat cheese crumbles
There are many delicious recipes for varieties of tartines, so thank you for clicking on this one. I hope it inspires you and that you love it as much as my family and friends do.
A beautiful and simple tomato and bread appetizer that will wow your guests. Using the traditions of French Tartines and Spanish Pan de Tomate, this recipe is so delicious. With the vibrant red color making it perfect for a holiday dish.
Honey Balsamic Roast Tomatoes:
2 lbs Campari Tomatoes
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon marjoram or thyme
1 teaspoon salt
1/4 teaspoon black pepper
1 Ciabatta loaf, cut into half length-wise
1 tablespoon olive oil
1-2 garlic cloves, skin removed
1/4 cup feta crumbles
1/4 cup fresh parsley, finely chopped
1/4 cup pistachios, finely chopped
Optional: 1/4 teaspoon red chili flake
Preheat oven to 425˚
Place the tomatoes in a single layer on a sheet pan, and leave them on the vine if it is attached. Pour the olive oil, balsamic vinegar, and honey over the tomatoes. Roll tomatoes around to coat them with the oil mixture. Evenly sprinkle the marjoram, salt, and pepper Place in the oven and roast for 30 minutes.
While roasting tomatoes, prep the ciabatta loaf by slicing it in half length-wise. Brush olive oil over the inside of the ciabatta and place it on a baking sheet inside down. Set aside and make the topping.
In a small bowl, mix the topping ingredients until well combined. Set aside.
Remove tomatoes from the oven and let them cool on the baking sheet. Lower heat to 375˚ and place the bread in the oven. Bake for 10 minutes, until the inside of the bread has toasted. Remove from the oven and place bread face side up on a cutting or serving board or serving platter.
Take your peeled clove of garlic and rub it over the inside of both pieces of bread. Then, take the roasted tomatoes and lay them on the bread, pressing down to spread them out evenly. Add the parsley topping in an even layer over the tomatoes. Add 2 tablespoons of the remaining pan juices from the tomatoes and drizzle over the toast.
Cut the Tomato Tartine into equal pieces using a large sharp knife. If you do not have a large sharp knife that will easily cut through the tartine, I suggest cutting the bread into desired pieces before placing the tomatoes on the bread.
If you have leftover tomatoes, you can store them in an airtight container for up to two weeks in the refrigerator. I highly suggest blending any remaining tomatoes with the leftover juices from the pan and making the tastiest Roasted Tomato Vinaigrette.
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