Plant-Based Recipe: Tartine Végétale Salée (Savory Vegetable Tartine)

Tartine Végétale Salée

 (Savory Vegetable Tartine)

Roasted Sweet Pointed Peppers

Greetings French Cuisine Lovers,

The Tartine is a beloved staple of French cuisine, often enjoyed for a simple breakfast or light lunch. This versatile, open-faced sandwich is proof that delicious food doesn't need to be complicated. With Ttartine literally translating to 'bread with something on it,' the possibilities are endless and can be adapted to any craving—from sweet spreads like butter and jam to savory creations layered with creamy cheese and fresh herbs.

You’ll love making and enjoying this roasted-caramelized-to-perfection colorful Sweet Pointed Peppers — my inspiration for this gorgeous and delicious Tartine Végétale Salée.

Tartine Recipe (serving size 2)

Ingredients:

4 Sweet Pointed Peppers or 2 large orange & red bell peppers 
4 Garlic cloves
2 Slice of sourdough, wholegrain or any other bread to your liking 
1 Tsp. Cappers
6 Cherry Tomatoes halved
1/4 Tsp. dried herbes de Provence
3 Tbsp. Olive Oil

Instruction:

1.Preheat the oven to 400F

2. Wash, pad dry peppers, remove the core and seeds. Next slice the pepper into 2 inch strips horizontally, toss them in 2 tbsp. olive oil and 1/3 tsp. sea salt, then lay them on baking sheet lined with parchment paper.

3. Place garlic cloves in double sheets of aluminum foil, drizzle 1 tsp. olive oil, a sprinkle of sea salt and wrap them tightly.

4. Roast peppers and garlic gloves for about 30-45 minutes (depending on your oven temp., they may get roasted in 30 or 45 minutes, so, check the peppers after 30 minutes, garlic most probably will need 45 minutes, so you can leave those to be roasted more). Let pepper cool for 15 minutes, then thinly slice them and roll them into a spiral shape to make rosettes. Next remove garlic shell.

5. Toast your favorite bread, place it on a plate, arrange peppers, halved cherry tomatoes, roasted garlic, capers, add fresh herbs such as oregano, drizzle olive oil, a sprinkle of herbes de Provence & sea salt and enjoy! Perfect by itself, with double shots of espresso or a glass of Pinot Noir or Chenin Blanc.

Bon Appetite!

Chef Ellie Lavender 
Plant-Based Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer 
Lavender Design + Cuisine

 

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