Tartine

History

The tartine — from the French word 'tartiner', to spread — is one of the oldest and most versatile preparations in French food culture. At its simplest it is a slice of bread spread with butter and jam at breakfast; at its most elaborate it becomes an open-faced lunch of country bread toasted and topped with ham, melted Comté, roasted vegetables or smoked salmon. A staple of French café and home cooking, the tartine requires no recipe — only good bread, good butter and a willingness to improvise.

Ingredients

• Pain de campagne (French country bread)
• Unsalted butter
• Jambon de Paris (French ham)
• Comté or Gruyère cheese
• Dijon mustard
• Cornichons
• Fresh herbs (parsley or chives)

How to Make

1. 1Slice pain de campagne thickly and toast in the oven or under a grill until golden.
2. 2Spread generously with unsalted butter while still warm.
3. 3Spread a thin layer of Dijon mustard over the butter.
4. 4Lay slices of jambon de Paris over the bread.
5. 5Top with thin slices of Comté or Gruyère.
6. 6Return to the grill until the cheese is melted and bubbling.
7. 7Garnish with fresh herbs and serve with cornichons on the side.

Known for it

• Tartine Bakery600 Guerrero St, San Francisco, CA 94110, USA