Plant-Based Recipe: Tartine Végétale Salée

Tartine Végétale Salée: 

Roasted Sweet Pepper & Garlic Rosettes 

The tartine is a beloved staple of French gastronomy—an open-faced canvas proving that exceptional food relies on thoughtful simplicity rather than complexity. Literally translating to "bread with something on it," the possibilities are endless.

This savory creation features sweet pointed peppers roasted to caramelized perfection, paired with rich roasted garlic, capers, and a whisper of herbes de Provence. Pair it with a double shot of espresso for morning inspiration, or a glass of Pinot Noir or Chenin Blanc for a late lunch.

• Prep time: 15 minutes
• Roast time: 30–45 minutes
• Servings: 2

The Ingredients

• 4 sweet pointed peppers (or 2 large orange and red bell peppers)
• 4 garlic cloves
• 2 thick slices of sourdough, whole grain, or your favorite artisan bread
• 6 cherry tomatoes, halved
• 1 tsp capers
• 1/4 tsp dried herbes de Provence
• 3 tbsp premium olive oil
• Sea salt to taste
• Fresh oregano (or your favorite fresh garden herbs)

The Instructions

1. Prep the Oven: Preheat your oven to 400°F.
2. Roast the Peppers: Wash and pat dry the peppers. Remove the cores and seeds, then slice them horizontally into 2-inch strips. Toss with 2 tablespoons of olive oil and a pinch of sea salt. Lay them flat on a baking sheet lined with parchment paper.
3. Confit the Garlic: Place the unpeeled garlic cloves on a double sheet of aluminum foil. Drizzle with 1 teaspoon of olive oil, add a sprinkle of sea salt, and wrap the foil bundle tightly.
4. The Bake: Place both the peppers and garlic in the oven. Roast the peppers for 30–45 minutes, checking them at the 30-minute mark to ensure they don't over-char. Leave the garlic bundle in for the full 45 minutes until completely soft.
5. Shape the Rosettes: Let the peppers cool for 15 minutes. Thinly slice the roasted strips and gently roll them into spiral shapes to create elegant rosettes. Squeeze the roasted garlic out of its paper shells.
6. Assemble the Canvas: Toast your bread to a perfect golden crisp. Spread the warm, soft roasted garlic directly onto the crust. Artfully arrange your pepper rosettes, halved cherry tomatoes, and capers across the surface.
7. The Finishing Touches: Garnish with fresh oregano, a drizzle of olive oil, and a final sprinkle of herbes de Provence and sea salt.

Bon Appétit! 

Ellie Lavender
Space Curator & Avant Garde Chef
Lavender Design + Cuisine

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