Fiddlehead Tartine

Originally posted by Jess – June 1, 2015Meatless Monday- Fiddlehead Tartine

I had big dreams of making a Springdell Asparagus Risotto this evening. Given my two year-old’s early nap, preparing for the Strawberry Festival, and many errands, finding the time to tend to a risotto was just not happening today. I decided into keep it a little simpler, and as we all know, when working with fresh local ingredients, tasty need not be complicated.


Tartine is a great word. It makes what I’m about to cook sound awfully fancy. In reality, a tartine is nothing more than an open-faced sandwich.

I started with my pre-blanched fiddleheads, about half of the bag from the pre-season share. I picked out the 6 prettiest ones, and chopped the rest. I took 2 slices of some quality bread (there is some great bread from Nashoba Brook Bakery at the Springdell farmstand) and drizzled it lightly with Extra Virgin Olive Oil. I then rubbed them with about 1/2 clove of minced garlic.


They went under the broiler for a minute or two (depending on the broiler) until just starting to sizzle and crisp a bit. Meanwhile, 4 eggs and a splash of cream (milk works too) were beaten before adding the chopped fiddleheads and almost 1/4 cup of freshly grated Parmesan.image

I cooked it in a frying pan until the eggs were done.  The eggs topped my crusty bread and the whole fiddleheads topped the eggs. A sprinkle with coarse salt and fresh pepper as desired, and that’s all there is to it!


The tartine would be fabulous drizzled with Hollandaise. Were it not Meatless Monday, I might even consider a drizzle of Down and Dirty Giblet Gravy.

The version I made for the kids was in a flour tortilla with mozzarella cheese. You gotta love Fiddlehead Quesadillas! 

Fiddlehead Tartine
Serves 2
  1. 1/4 pound blanched fiddleheads, 6 reserved for garnish, the rest coarsely chopped
  2. 2 slices hearty bread
  3. 1/2 clove minced garlic
  4. 1 tsp extra virgin olive oil
  5. 1/4 cup freshly grated Parmesan
  6. 4 eggs
  7. 1/4 cup cream
  8. Coarse salt and ground pepper to taste
  1. Preheat the broiler placing the top rack about 6 inches away from the broiler flame.
  2. Drizzle EVOO evenly on the 2 slices of bread
  3. Rub minced garlic evenly on the bread
  4. Place bread in broiling pan under broiler for a minute or two, until starting to crisp and sizzle, but do not burn (the edges may blacken a little and that’s ok). Meanwhile beat your eggs and cream until combined, before stirring in the chopped fiddleheads and Parmesan.
  5. Cook the egg mixture in a nonstick frying pan before placing on top of your bread. Top with the 6 fiddleheads, and enjoy! 

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A busy mother of two, Jess loves keeping her family fed by honest local food. She is involved with the Westford Community Garden Working Group, Friends of Fat Moon, and is the current chair of the Westford Strawberries 'N Arts Festival.