Meatless 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
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  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 long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

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