Savory Tartines featuring smoked salmon, creamy egg salad, and roasted peppers with blistered cherry tomatoes on crisp toasted bread.
Tartines are one of my favorite things to make because they bring back memories of my student days in France, when I used to order them regularly at cafés. They are colorful, beautiful to look at, and different flavors layered on toasted rustic bread is simply incredible. I made a trio of savory tartines this past weekend, and all three were a huge success. Loaded with vegetables, creamy spreads, and fresh herbs, these savory tartines are perfect when you’re in a mood for fancy sandwiches.
What are Tartines?
Tartines are French open-faced sandwiches traditionally made with rustic bread such as baguette, country loaf, or sourdough. The bread is typically toasted and layered with spreads like butter, cheese, crème fraîche, or pâté, then topped with vegetables, meats, herbs, or fruit.
Tartines can be sweet or savory, and the combinations are endless. The key is using good quality artisanal bread that is sturdy enough to hold the toppings. Rustic bread works best for tartines because it provides structure and texture. Sourdough, French bread, or a hearty country loaf are all great choices. For reference, I used French Loaf from La Brea Bakery which was a fantastic choice.
Smoked Salmon Tartine
This is my all-time favorite tartine and an absolute must-have. Creamy crème fraîche is spread onto toasted bread, then layered with thinly sliced cucumbers, smoked salmon, capers, and fresh dill.
I recommend using a mandoline to slice the cucumbers extra thin for the best texture. You can also substitute smoked trout for smoked salmon if desired.
The combination of creamy, smoky, briny, and fresh flavors makes this tartine incredibly satisfying.
Egg Salad Tartine
This creamy egg salad tartine is packed with flavor and texture. Chopped cornichons and Italian parsley add freshness and crunch to the egg salad, while arugula and pickled red onions give it a bright peppery finish.
Pickled red onions are one of my favorite condiments and I almost always have a home made jar in my fridge. Their sweet and tangy flavor instantly brightens sandwiches, salads, and tartines.
For extra flavor, finish with freshly ground black pepper right before serving.
Roasted Peppers and Blistered Cherry Tomato Tartine
This tartine is perfect for roasted vegetable lovers and tastes like summer on toasted bread.
Like my pickled onions, I am always making roasted peppers, especially during the summer months. You can roast red, orange, or yellow peppers in the oven or on the grill. If using store-bought roasted peppers, choose whole roasted peppers rather than pre-cut version so you can cut them into strips.
Cherry tomatoes are blistered in olive oil over high heat until their skins become lightly charred and softened. Combined with creamy whipped ricotta and fresh basil, this tartine is rich, fresh, and full of Mediterranean-inspired flavors.
For reference, I used whipped ricotta because of its light and airy texture, but regular ricotta works just as well.
Serving Tartines
These savory tartines are perfect for brunch, lunch, appetizers, or an afternoon snack. To stay with the French café theme, I served mine on Café de Flore porcelain plates made by Apilco. I used to love visiting this historic café in Saint-Germain-des-Prés when I studied in Paris, and I am so glad I brought these pieces home with me.
If you are serving tartines for a gathering, arrange them on a large wooden board for a relaxed café-style presentation. Pair them with a chilled glass of white wine to complete the French-inspired experience.
Trio of Savory Tartines
Ingredients
Smoked Salmon Tartine
- 2 slices french bread
- 2 ounces smoked salmon
- 2 tbsp creme fraiche, divided
- ¼ cup thinly sliced cucumbers
- 2 tsp capers, drained
- fresh dill leaves
Egg Salad Tartine
- 2 slices french bread
- 3 hard boiled eggs
- 3 tbsp plain greek yogurt
- 1 tbsp mayonnaise
- ½ tbsp whole dijon mustard
- 3 tbsp cornichons, chopped
- 1 tbsp italian parsley, chopped
- 1 tsp sugar
- salt to taste
- ¼ cup arugula
- pickled red onions
- fresh ground pepper
Roasted Peppers and Blistered Cherry Tomato Tartine
- 2 slices french bread
- ½ cup cherry tomatoes
- 2 tsp olive oil
- ⅓ cup roasted peppers (red, yellow or orange), cut into strips
- 2 tbsp whipped ricotta, divided
- pinch of salt
- fresh basil leaves
Instructions
Smoked Salmon Tartine
- Toast bread slices in a toaster or cast iron skillet until golden brown.
- Spread 1 tablespoon crème fraîche onto each toast. Arrange sliced cumbers and smoked salmon on top. Finish with capers and fresh dill leaves.
Egg Salad Tartine
- In a bowl, mash hard boiled eggs with a fork. Add greek yogurt, mayonnaise, dijon mustard, sugar and salt. Mix until well combined. Stir in chopped cornichons and parsley.
- Add a layer of arugula onto the toasted bread. Spoon the egg salad over the arugula and top with pickled red onions and additional arugula. Finish with freshly ground black pepper.
Roasted Peppers and Blistered Cherry Tomato Tartine
- Heat small skillet over medium high heat and add olive oil. Add cherry tomatoes and cook for 2-3 minutes undisturbed.
- Stir the tomatoes and cook for additional 2-3 minutes. Remove from heat and let cool slightly.
- Spread whipped ricotta onto the toasted bread. Arrange roasted peppers and blistered tomatoes on top. Sprinkle with salt and finish with fresh basil leaves.