SPINACH AND BACON TARTINE
In Paris's small neighborhood cafés and bistros, kitchens are extremely small, consisting often of no more than a small wooden cutting board and a wall mounted heavy-duty toaster oven. At lunchtime a hot open-faced tartine - bubbling with fragrant cheese - is a popular menu choice. Similar to a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted. A savory topping and some good French cheese precede a few minutes of browning under the broiler. This tartine has a light smear of Dijon mustard, wilted spinach, bacon lardons and the bold-flavored cheese called Raclette, which melts in a spectacular way. If you can't get Raclette, substitute Gruyère or Emmenthaler. Accompanied by a green salad, it makes a quick light meal, or you may cut the tartine into small wedges to serve with drinks.
Provided by David Tanis
Categories dinner, lunch, quick, sandwiches, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put oil in a skillet over medium-high heat. Add spinach, season with salt and pepper, and cook, stirring for about 1 minute, until just wilted. Drain, cool and squeeze out excess water.
- Fry bacon lardons in a dry skillet over medium-high heat for about 1 minute, until barely crisped. Remove and drain on paper towel.
- Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush lightly with mustard. Divide greens among the four toasts and spread out to cover. Tuck the bacon here and there.
- Top each toast with slices of Raclette or Gruyère (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.
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[email protected]I'm not sure if I'll make this tartine again.
Muhammad Ali Sohail
[email protected]I followed the recipe exactly, but my tartine was too dry.
Guri Sandhu
[email protected]I'm not sure what went wrong, but my tartine didn't turn out as good as I expected.
Abdur Rauf
[email protected]This tartine is a great way to get your kids to eat their vegetables.
Concelio Madden
[email protected]I highly recommend this recipe. It's a great way to use up leftover spinach and bacon.
Hamid Qureshi
[email protected]This is one of my favorite recipes. It's so easy to make and it's always delicious.
Syeda Nasira
[email protected]I've made this tartine several times now and it's always a crowd-pleaser.
Jctkam KH
[email protected]This tartine is perfect for a light lunch or dinner.
Nat V
[email protected]I'm not a big fan of bacon, so I used turkey bacon instead. It was still delicious.
J Baby
[email protected]This tartine is so versatile. You can add any toppings you like.
Kuol Mathew
[email protected]I added a few extra ingredients to this tartine, such as mushrooms and onions, and it was even better.
Jonny jay100
[email protected]I made this tartine exactly as the recipe said and it turned out perfectly. I will definitely be making it again.
Md Siamshanto
[email protected]I love that this recipe uses simple, everyday ingredients.
Cash Reynolds
[email protected]This is a great recipe for a quick and easy weeknight meal.
Niko Bebia
[email protected]I'm not usually a fan of spinach, but this tartine changed my mind. The spinach was cooked perfectly and it was so flavorful.
Winifred Agyemang
[email protected]I made this tartine for a brunch party and it was a huge success! Everyone loved it.
jamiya lewis
[email protected]This spinach and bacon tartine was a hit! The flavors of the spinach, bacon, and cheese complemented each other perfectly. The tartine was also very easy to make, and it was ready in under 30 minutes.