Tartine: A tartine is a French open-faced sandwich, layered with a spread, like soft cheese, and meats or vegetables.
Cooking Tip: Try a slice of kumquat. If you find it too tangy for your taste buds, scoop out the insides and use the rind only. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit thedish.plated.com
Wine Pairing: 2011 Château de la Roche Sauvignon Blanc
Ingredients
- 1⁄4 bunch asparagus
- 1 beet
- 1 bulb fennel
- 1 portobello mushroom 11⁄2 ounces kumquats
- 1 shallot
- 1 tablespoon balsamic vinegar
- 2 baguettes
- 1 tablespoon Champagne vinegar
- 1 tablespoon Dijon mustard
- 1⁄2 cup goat cheese
- 3 cups salad greens
Instructions
1. Prepare Ingredients
Preheat oven to 425°F. Rinse asparagus, and trim and discard woody ends. Peel beet and slice as thinly as possible. Rinse fennel and halve lengthwise. Cut out and discard core, and slice as thinly as possible. Wipe mushroom clean with a damp paper towel and cut into 1⁄4-inch slices. Rinse kumquats and slice as thinly as possible. Peel shallot and mince half, discarding remainder.
2. Roast Vegetables
On a baking sheet, toss asparagus, beet, fennel, and mushroom with 1 tablespoon olive oil, balsamic vinegar, salt, and pepper. Arrange in a single layer and roast until tender, about 20 minutes. Wrap baguettes in foil and place in oven to thaw for 10 minutes.
3. Prepare Vinaigrette
Meanwhile, in a small bowl, whisk together shallot, Champagne vinegar, Dijon mustard, and 2 tablespoons olive oil. Taste and add salt and pepper as needed. Set aside.
4. Toast Bread
Halve baguettes lengthwise. Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add baguettes, cut-side down, and cook until golden brown, about 3 minutes. Remove from pan and set aside.
5. Assemble Tartines
Spread goat cheese over cut sides of baguettes. Layer roasted vegetables evenly over cheese, then top with kumquats. Drizzle tartines with half of vinaigrette.
6. Plate Tartines
In a medium bowl, toss together salad greens and remaining vinaigrette. Divide tartines and salad between 2 plates and serve.
Recipe provided by Plated.com – For more information or recipes like this delivered to your door visit www.plated.com
