A tartine is a classic French open-faced sandwich that is toasted and piled high with delectable toppings. Personally, tartines are one of my favorite weekday lunches and can be pulled together quickly with whatever seasonal produce you have in your refrigerator. In the late summer, I eat a tartine of roasted cherry tomatoes and chèvre with basil and garlic on repeat. On cold winter afternoons, I love to pile my tartine with roasted butternut squash, wild mushrooms, and Roquefort. But, on crisp autumn days when the sunshine is streaming in through my windows and the smoke is quietly puffing out of our chimney, this pear brie tartine is my absolute go-to lunch.
INGREDIENTS (serves four)
- 4 slices crusty rustic bread (I used homemade sourdough)
- 1 pomegranate
- 2 pears, sliced
- 4oz triple cream Brie, sliced
- Fresh sage, chopped
- Black pepper
- Fleur de sel
- Extra virgin olive oil
DIRECTIONS
Step 1: Preheat oven to 350 degrees. Brush both sides of bread with extra virgin olive oil and lay on baking sheet. Once oven has reached the desired temperature, bake for 10 minutes, flipping slices of bread once halfway through.
Step 2: Remove bread from oven and cover each piece with sliced brie followed by pear slices. Bake for another 2-4 minutes, just until the brie has softened.
Step 3: Remove from oven and sprinkle with pomegranate seeds and a drizzle of olive oil. Dust with a sprinkle of sage, fleur de sel, and freshly cracked pepper.
Step 4: Serve immediately with fresh greens tossed in vinaigrette. Bon appetit!
Marble & wood serving board (similar) | Apilco white souffle dish | Handmade wood salt cellar (similar) | Handmade wood bread knife (similar) | Linen tea towel (similar) | Pear brie tartine food photography by Molly Carr
