Description
Chef Camilla Marcus’ tartine recipe from My Regenerative Kitchen — fried bread, heirloom tomato, blue cheese, golden beets. Simple, seasonal, and worth every bite.
Ingredients
Units
Scale
- 2 slices thick-cut bread (a simple country loaf or brioche works beautifully)
- 4 tablespoons avocado oil, plus more to garnish
- Maldon salt and fresh cracked pepper
- 1 heirloom tomato, sliced
- 6 slices blue cheese, frozen to firm up, then shaved
- 1/4 to 1/2 cup sheep’s milk yogurt or crème fraîche
- 6 slices roasted golden beets
- 1 tablespoon toasted pepitas
Instructions
- Drizzle a cast iron skillet with enough avocado oil to coat the bottom, and get it hot over medium-high heat. Fry the bread evenly on each side, moving it around and flipping as you go, until nicely crisped and golden brown all over. Remove from the pan and drain on a rack or kitchen towel — hit it with a pinch of Maldon salt immediately while still piping hot.
- On one slice, layer the tomato slices, then top with the shaved blue cheese and finish with a drizzle of avocado oil, Maldon salt, and cracked pepper.
- On the other slice, spread the yogurt or crème fraîche in a generous layer, top with the sliced golden beets, and garnish with the toasted pepitas. Season with salt and pepper.
- Serve immediately, while the bread is still warm.
- Prep Time: 10
- Cook Time: 5
- Category: sandwich
Keywords: tartine