So, what exactly is a tartine? By definition, it’s a French open-faced sandwich with sweet or savory ingredients. A rather fancy little word that conjures up snooty French folks taking dainty bites in between sips of their French 75. Not exactly down-home Cajun fare is it? Well, I beg to differ.
These tartines are locally sourced and built on a platform of farm-to-table flavor. My friend Michelle MacFadyen at Lafayette’s Great Harvest Bread bakes a whole-grain loaf called Dakota. Stamping out a round is easy enough, and with a spread of Lake Charles-based Fran Avery’s CRAVE artisan olive oil, it’s ready for a quick toasting.
Inglewood Farm near Alexandria, Louisiana brings their crops to the Lafayette Farmers and Artisan Market at the Horse Farm every Saturday, and their watermelon radishes never disappoint. Crisp and flavor-filled, this radish hybrid has a spicy profile that punches these tartines with a peppery finish. And my honeyed goat cheese brings a mellow sweetness and a textural smoothness to underscore these crisp vegetables.
My friend Mary Patout has sprouted a craft business built around her Mary Mary Markets brand of pickled relishes, mustards, and sauces. I love the way her jarred, pickled mung bean sprout dressing elevates this dish with a sweet vinegary pop.
The list of ingredients in this dish is simple yet interchangeable. It’s a Saturday morning farmers market recipe; just use whatever is fresh and seasonal. And whether or not you even call this a tartine, I think you’ll agree it’s a tasty way to enjoy a Louisiana Saturday night.
- 4 slices whole grain bread
- 1 tablespoon extra-virgin olive oil
- Sea salt
- 4 tablespoons goat cheese
- 1 cup mixed lettuce leaves
- 3 large watermelon radishes, sliced into thin rounds
- 2 tablespoons alfalfa sprouts
- 4 tablespoons vinaigrette dressing
- Preheat the oven to 350F.
- Using a round cookie cutter (I use the top to my cocktail shaker), cut a circle of bread from each slice of bread and discard the crust. Brush with olive oil, lightly sprinkle with olive oil, and place on a baking tray. Place in the oven and toast until the bread just begins to brown, about 5 minutes (watch carefully). Remove to a cutting board.
- Spread the bread rounds with goat cheese, add lettuce leaves, and place 3 radish slices on top. Sprinkle with sprouts and drizzle over the dressing. Sprinkle a bit more sea salt and serve immediately.
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