Seasonal Vegetable Tartine
Makes 4 tartines
If using beets: fill a pot with water, and bring to a boil. Add beets (with skins still on) to the water, and boil until soft and easily pierced with a fork, about 40 minutes. Remove from heat, and rinse with cold water. At this point, skins will rub right off. Rub off skin, cut beets into bite sized pieces, and add them to a small mixing bowl with the vinegar, salt + pepper. Let beets marinate.
If using carrots. pre-heat oven to 400. slice carrots in half and then cut into thirds. Spread carrots out onto baking sheet, and drizzle with 1 Tbsp. olive oil. Season with salt + pepper, and using your hands, toss all carrots in the oil. Bake until tender and slightly browned, about 30 minutes.
If using summer squash or zucchini, heat 1 Tbsp. olive oil in a skillet, and saute until slightly browned. Season with salt + pepper.
Add 1 Tbsp. olive oil to a skillet, and heat over medium high heat. Add corn and green onion to the skillet. Let it sit for a minute or two to brown slightly, and continue to saute about 5 or 6 minutes until caramelized. Season with salt + pepper to taste. Set aside.
Toast the bread slightly. You want it to be a little warm but not too hard or else it will be difficult to bite into. I like to warm mine in the oven at 300 for about 5 minutes.
Spread yogurt or pesto over toasted bread. Divide beets, carrots or zucchini among toasts. Add corn/green onion mixture to the toasts. Top with fresh chopped dill or basil, pickled radishes or onion, and crumbled feta or goat cheese. Serve each toast with a lemon wedge to squeeze over the toast.
*** You can use whatever vegetables are in season for this dish in place of beets, carrots or zucchini. Try playing with different combinations! This tartine would be great served with a simple green salad.
4 thick slices of sourdough or country bread
1 bunch red beets OR 1 bunch carrots, washed with greens removed OR 2 zucchini/summer squash, sliced
2 cobs of corn, corn sliced off the cob
1 whole bunch spring onion, sliced
1 c. whole milk plain Greek yogurt, hummus or pesto of choice
2 Tbsp. white wine, apple cider or balsamic vinegar
1 lemon, quartered
Fresh dill or basil, for serving
Pickled onions or radishes, for serving
1/3 c. crumbled feta or goat cheese, for serving (toasted walnuts or pepitas for vegan option)
Salt + pepper
Baking sheet (if roasting vegetables), skillet, small pot (if using beets)
15 minute prep
10 minute active cook time
40 minute inactive cook time
Vegetarian, vegan option, dairy-free option, refined-sugar free, nut-free
I know I’ve said this a million times, but spring down here in Nashville is my favorite time of year here. Yeah, it gets hot, but farmer’s market season is upon us. Plus, the sun is generally shining. On my most recent trip to the market (I try to go 1-2 times each week!), I bought anything that looked fresh — beets, green onion, local cheeses and herbs were among the things that I picked up. I also had some corn on the cob left in the fridge from Memorial Day, and I always keep pickled radishes or onions on hand this time of year. So I had it in mind to make some sort of big, fresh, warm spring salad for dinner with all my market finds and the corn. Then, a good friend of ours dropped off a freshly baked loaf of sourdough bread — so my salad turned into a tartine — how could I NOT break into that bread right away?!
This recipe is for those of you who go to the market and then don’t know what to make. This is meant to be a basic formula to create fresh, seasonal spring and summer tartines. So pick up a fresh loaf of bread, veggies, and some cheeses, and throw these together for dinner. This formula makes 4 servings, but if you’re making less and have leftovers, the leftover corn and beets are lovely on a salad for lunch the next day (I’ll be eating my leftovers over salad for lunch today!). Tartine’s can be served with a fresh green salad.