Spring Tart or Tartine with Fresh Herbs

Hello everyone!  Jess here.  

This little number is more of an idea than a recipe.  A tartine is a fancy way of saying “open-faced sandwich”. 


First, you start with the foundation.  You can use a hearty piece of bread for a tartine, or for a tart, bake up a piece of puff pastry at 400 until golden brown, about 20ish minutes.


Secondly, you cook your egg, herb and veggies together, putting them into your pan so that they are loosely scrambled into a lovely and delicious mess.  You can also prep things separately, poaching or frying an egg and then covering it with sautéed or blanched veggies and herbs.  You can do something in between as well.  I love this as a Meatless Monday option, however meat could be involved too.  Whatever you choose, once it’s cooked place it atop your bready foundation.


Spinach and Gruyere tart

Thirdly, top with more herbs, cheese, perhaps a bit of Hollandaise, or anything else that tickles your fancy.  


Asparagus tart

Tart/Tartine combinations that Jess has tried during this share and can personally vouch for included asparagus, arugula, and spinach.  With fresh and flavorful chive flowers on hand, they made their way into the mix as part of the sauté as garnish, or both.


Arugula Tart with Parmesan

Fiddlehead Tartine got it’s own post last year, feel free to click to see some pics!  

What combination will you try?  Whatever it is, prepare to be wowed by this quick and easy meal!  As always, we welcome your comments and feedback!

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.