If you have ever sat in a French café and ordered breakfast, you have probably encountered the word tartine. When talking about le petit déjeuner, it refers to a split baguette with butter and jam.
But in France a tartine can also be an open face sandwich on a slice of baguette. Sort of the French version of an Italian bruschetta but with French ingredients. A baguette slice spread with goat cheese and topped with strawberries, for example, or buttered and topped with thinly sliced radishes and chives. Though you’ll see lots of recipes for them in the food magazines, they are not particularly common in France, except perhaps for a fancy apéro.
But we visited Denmark this summer, where the smørrebrød, which is the Danish version of an open faced sandwich, is everywhere. And it dazzles! There are entire restaurants devoted to smørrebrød–we ate in one, see Ron digging in, above. They look stunning, and I have never seen sandwiches quite like them. I was completely blown away at an indoor market especially, where multiple versions were displayed in a glass case, like so many colorful jewels. They are culinary works of art.
I was not fond of the traditional base of the smørrebrød, which is a dry, thinly-sliced sourdough rye, heavy and dark, called rugbrød. Its density evolved due to the origin of the sandwich. The back story is, farm workers used to pile leftovers onto stale bread to put in their lunch boxes, the bread supporting the whole thing. The advantage to dry or toasted bread is that you can make the sandwich ahead without the bread getting soggy. The smørrebrød is always spread generously with butter first, to give it another layer of protection. When I make these myself I will use regular sandwich rye or pumpernickel, and toast it. Toasted baguette slices would work as well.
When making or eating the smørrebrød--there are rules! Butter the bread first, then add thin toppings, then the beefier ones. Use only one protein per sandwich; proteins are not mixed, even cheese with meat. Any protein can be a player, even meatballs or fried fish. Layer on something crunchy (radish slices, celery, onions) and shower some fresh herbs on top. Garnish lavishly.
If eating several at a time, which is the custom, go in the proper order: start with their beloved pickled herring, then other seafoods or boiled eggs, then on to the meat, veggies, and finally those with cheese. Use your knife and fork to eat them.
We must try these at home! So, lay your base with your favorite toasted bread, put on your artist's hat, and get creative with those toppings. I took lots of photos to inspire us!
Velbekomme, and bon appétit!
In the COMMENTS: Anne, I hope you and your better 3/4 will get to France next year. Maybe Beaune? Natalia, you have a great idea, I haven't re-read Peter Mayle in years, and it will be great fun to do so, since my memoire is not what it used to be. Sandy, it seems impossible that I've never read MFK Fisher, and I plan to start with your suggestion, merci.
Once in a while I have the pleasure of meeting my far-away readers. Francine and Jean from Portland, it was lovely to meet you last week!
And for our occasional feature, Be Kind to Your Fellow Animals, I have this suggestion, for anyone who is bored, depressed, or just needs a lift: try fostering! Animal shelters are always in need of folks to house animals temporarily or to socialize feral ones, while waiting on adoption. It's also a good way to try out a pet to see if it's a good fit. I fostered and socialized abandoned kittens for a couple of years, and it was SO much fun, and rewarding. (But beware of foster failures! We have one, called Vino Bambino). And yes it's hard to give them up, but it's so gratifying to know you've saved the life of an animal and sent them off to a forever home. You can read more about fostering here.
The photos below are some litters I've fostered. The last one on the left, the sassy gray one trimmed in white, kept sneaking out of the "nursery" bedroom for snuggles, and in the end refused to leave.
30 thoughts on “A “Tartine” That’s Over the Top”
Hi, Lynne. As you know we are in the Beaune region this week and we are sorry to have missed you. Just yesterday I was introduced to the tartine at a restaurant in Nuits-Saint-Georges where we had lunch. Being on a low-carb diet, the tartine isn’t in my vocabulary. Members of my group had different variations: vegetarian, chicken and sausage. They loved them! With melted cheese atop, they reminded me of pizzas. I opted for the conventional escargots, of which I will never get enough. I am loving this part of France and only wish it was closer. Maybe next time we will meet.
Hi, Lynne. As you know we are in the Beaune region this week and we are sorry to have missed you. Just yesterday I was introduced to the tartine at a restaurant in Nuits-Saint-Georges where we had lunch. Being on a low-carb diet, the tartine isn’t in my vocabulary. Members of my group had different variations: vegetarian, chicken and sausage. They loved them! With melted cheese atop, they reminded me of pizzas. I opted for the conventional escargots, of which I will never get enough. I am loving this part of France and only wish it was closer. Maybe next time we will meet.
Hi, Lynne. As you know we are in the Beaune region this week and we are sorry to have missed you. Just yesterday I was introduced to the tartine at a restaurant in Nuits-Saint-Georges where we had lunch. Being on a low-carb diet, the tartine isn’t in my vocabulary. Members of my group had different variations: vegetarian, chicken and sausage. They loved them! With melted cheese atop, they reminded me of pizzas. I opted for the conventional escargots, of which I will never get enough. I am loving this part of France and only wish it was closer. Maybe next time we will meet.
BonjourLynn
Oui un très grand plaisir de vous rencontrer également. Quelle réception!
J’adore vos photos de smorgasbord. Bravo! En France on appelle ça des canapés et dans mon livre il y a des idées page 30 pour faire toutes sortes de canapés!
BonjourLynn
Oui un très grand plaisir de vous rencontrer également. Quelle réception!
J’adore vos photos de smorgasbord. Bravo! En France on appelle ça des canapés et dans mon livre il y a des idées page 30 pour faire toutes sortes de canapés!
BonjourLynn
Oui un très grand plaisir de vous rencontrer également. Quelle réception!
J’adore vos photos de smorgasbord. Bravo! En France on appelle ça des canapés et dans mon livre il y a des idées page 30 pour faire toutes sortes de canapés!
I had no idea I was so hungry when I started reading your blog. Those look wonderful. I’m curious as to the use of thyme. I’ll snip some from the pot on the patio and try it more often. After our two-week trip with my youngest and his fiancee in May, my husband and I are returning for four weeks with absolutely no itinerary in mind. We fly out tomorrow and after we arrive, we will go where the weather takes us. I’m looking forward to a month of exploration, relaxation, and good food. If we come your way, I’ll be in touch. But we’re “hoteling” it this time, so we are free to roam where the wind takes us.
What a yummy post!
Chris
I had no idea I was so hungry when I started reading your blog. Those look wonderful. I’m curious as to the use of thyme. I’ll snip some from the pot on the patio and try it more often. After our two-week trip with my youngest and his fiancee in May, my husband and I are returning for four weeks with absolutely no itinerary in mind. We fly out tomorrow and after we arrive, we will go where the weather takes us. I’m looking forward to a month of exploration, relaxation, and good food. If we come your way, I’ll be in touch. But we’re “hoteling” it this time, so we are free to roam where the wind takes us.
What a yummy post!
Chris
I had no idea I was so hungry when I started reading your blog. Those look wonderful. I’m curious as to the use of thyme. I’ll snip some from the pot on the patio and try it more often. After our two-week trip with my youngest and his fiancee in May, my husband and I are returning for four weeks with absolutely no itinerary in mind. We fly out tomorrow and after we arrive, we will go where the weather takes us. I’m looking forward to a month of exploration, relaxation, and good food. If we come your way, I’ll be in touch. But we’re “hoteling” it this time, so we are free to roam where the wind takes us.
What a yummy post!
Chris
This is a good reason to go to Denmark! They all look delicious!
This is a good reason to go to Denmark! They all look delicious!
This is a good reason to go to Denmark! They all look delicious!
Hi dear Lynn,
One word: wow!WOW!!!!!WOW!!!!!!!!!WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!and WOW!!!!!!!!!!!!!!!!
First of all, I have to tell you that my heart was completely stolen by those adorable kittens!!
Perhaps what touches me most is how you bring the plight–and hope– for these innocent creatures to our attention.Be Kind To Your Fellow Animals!!THANK YOU!!
And for the Smorrebrod….we,too,were smitten with them,starting from the first time we visited Denmark.Too many yummies,too little time!(sigh)
(I do admit though that on the numerous occasions when I make them,I sometimes have broken with the tradition of rugbrod.I don’t deny its practicality,but the texture sometimes reminds me of cardboard like).
Your photos,once again and as always,are,to say the very least, incredibly mouth watering.
My book suggestion this time is by well known and gifted writer,Rhys Bowen,titled”The Paris Assignment”Her
books never disappoint,and this one of her best.Set during World War 2,in France,England and beyond,it held my attention from beginning to end,I couldn’t put it down, and was sorry to see it end.
Hi dear Lynn,
One word: wow!WOW!!!!!WOW!!!!!!!!!WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!and WOW!!!!!!!!!!!!!!!!
First of all, I have to tell you that my heart was completely stolen by those adorable kittens!!
Perhaps what touches me most is how you bring the plight–and hope– for these innocent creatures to our attention.Be Kind To Your Fellow Animals!!THANK YOU!!
And for the Smorrebrod….we,too,were smitten with them,starting from the first time we visited Denmark.Too many yummies,too little time!(sigh)
(I do admit though that on the numerous occasions when I make them,I sometimes have broken with the tradition of rugbrod.I don’t deny its practicality,but the texture sometimes reminds me of cardboard like).
Your photos,once again and as always,are,to say the very least, incredibly mouth watering.
My book suggestion this time is by well known and gifted writer,Rhys Bowen,titled”The Paris Assignment”Her
books never disappoint,and this one of her best.Set during World War 2,in France,England and beyond,it held my attention from beginning to end,I couldn’t put it down, and was sorry to see it end.
Hi dear Lynn,
One word: wow!WOW!!!!!WOW!!!!!!!!!WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!and WOW!!!!!!!!!!!!!!!!
First of all, I have to tell you that my heart was completely stolen by those adorable kittens!!
Perhaps what touches me most is how you bring the plight–and hope– for these innocent creatures to our attention.Be Kind To Your Fellow Animals!!THANK YOU!!
And for the Smorrebrod….we,too,were smitten with them,starting from the first time we visited Denmark.Too many yummies,too little time!(sigh)
(I do admit though that on the numerous occasions when I make them,I sometimes have broken with the tradition of rugbrod.I don’t deny its practicality,but the texture sometimes reminds me of cardboard like).
Your photos,once again and as always,are,to say the very least, incredibly mouth watering.
My book suggestion this time is by well known and gifted writer,Rhys Bowen,titled”The Paris Assignment”Her
books never disappoint,and this one of her best.Set during World War 2,in France,England and beyond,it held my attention from beginning to end,I couldn’t put it down, and was sorry to see it end.
I had two très memorable tartine/ baguettes at cafés , one in Langres with Langres fromage and one in La Roque Gageac with tomate, chèvre et herbes. Delicious. I think french cuisiners are in the know.
My adoptive domestique animals are 2 adorable bunnies, and I cringe when I see Lapin on a menu. I just published “Being Bunny” on Amazon if anyone out there is a bunny lover.
I had two très memorable tartine/ baguettes at cafés , one in Langres with Langres fromage and one in La Roque Gageac with tomate, chèvre et herbes. Delicious. I think french cuisiners are in the know.
My adoptive domestique animals are 2 adorable bunnies, and I cringe when I see Lapin on a menu. I just published “Being Bunny” on Amazon if anyone out there is a bunny lover.
I had two très memorable tartine/ baguettes at cafés , one in Langres with Langres fromage and one in La Roque Gageac with tomate, chèvre et herbes. Delicious. I think french cuisiners are in the know.
My adoptive domestique animals are 2 adorable bunnies, and I cringe when I see Lapin on a menu. I just published “Being Bunny” on Amazon if anyone out there is a bunny lover.
This week I had a sort of French variation of this as I loaded my warm bread with the last of my homegrown pesto and topped with chevre and the last of my teaspoon tomatoes. Miam! I saw your comment that you have never read MFK Fisher. Quelle surprise! Start with her book Long Ago in France. It’s about her early married years in Dijon, the place that awakened her to all that was marvelous about French food. After my first reading I went around town trying to locate every specific place she mentioned. Sad to say in the intervening years, the signs of ancient businesses painted on walls or hung over doorways she knew have been disappearing as the city rushes into the 21st century. I always pause a moment and pay my respects as I pass her apartment from the book.
This week I had a sort of French variation of this as I loaded my warm bread with the last of my homegrown pesto and topped with chevre and the last of my teaspoon tomatoes. Miam! I saw your comment that you have never read MFK Fisher. Quelle surprise! Start with her book Long Ago in France. It’s about her early married years in Dijon, the place that awakened her to all that was marvelous about French food. After my first reading I went around town trying to locate every specific place she mentioned. Sad to say in the intervening years, the signs of ancient businesses painted on walls or hung over doorways she knew have been disappearing as the city rushes into the 21st century. I always pause a moment and pay my respects as I pass her apartment from the book.
This week I had a sort of French variation of this as I loaded my warm bread with the last of my homegrown pesto and topped with chevre and the last of my teaspoon tomatoes. Miam! I saw your comment that you have never read MFK Fisher. Quelle surprise! Start with her book Long Ago in France. It’s about her early married years in Dijon, the place that awakened her to all that was marvelous about French food. After my first reading I went around town trying to locate every specific place she mentioned. Sad to say in the intervening years, the signs of ancient businesses painted on walls or hung over doorways she knew have been disappearing as the city rushes into the 21st century. I always pause a moment and pay my respects as I pass her apartment from the book.
Oh, my! Your photos took me right back to 2019 in Scandinavia when I discovered the marvelous open face sandwiches. What a treat! Some were fit for a magazine cover and were so, so delicious. I also found the soups and preserves of Scandinavia to be outstanding. My friend always fosters litters of kitties every Spring. One year she adopted all 5!
Emily in Pebble Beach, Ca
Oh, my! Your photos took me right back to 2019 in Scandinavia when I discovered the marvelous open face sandwiches. What a treat! Some were fit for a magazine cover and were so, so delicious. I also found the soups and preserves of Scandinavia to be outstanding. My friend always fosters litters of kitties every Spring. One year she adopted all 5!
Emily in Pebble Beach, Ca
Oh, my! Your photos took me right back to 2019 in Scandinavia when I discovered the marvelous open face sandwiches. What a treat! Some were fit for a magazine cover and were so, so delicious. I also found the soups and preserves of Scandinavia to be outstanding. My friend always fosters litters of kitties every Spring. One year she adopted all 5!
Emily in Pebble Beach, Ca
Oh my Lynn, these tartines are so beautiful. They truly are culinary works of art and you’ve given me some ideas. I love the delicate touches and the beauty of all these creations.
These kitties are adorable. You can tell then lived in the lap of luxury and tender care.
Thank you for this lovely post!
Oh my Lynn, these tartines are so beautiful. They truly are culinary works of art and you’ve given me some ideas. I love the delicate touches and the beauty of all these creations.
These kitties are adorable. You can tell then lived in the lap of luxury and tender care.
Thank you for this lovely post!
Oh my Lynn, these tartines are so beautiful. They truly are culinary works of art and you’ve given me some ideas. I love the delicate touches and the beauty of all these creations.
These kitties are adorable. You can tell then lived in the lap of luxury and tender care.
Thank you for this lovely post!
Bonjour Lynn,
Par hasard, j’ai regardé votre blog, la toute première fois.
Et incroyable, j’ai retrouvé mon Tino en photo, une que je n’avais pas !
Il est magnifique, toujours avec son Titi, mais toujours aussi craintif.
Si vous voulez, je vous enverrai des photos.
Amitiés.
Nathalie T.
Bonjour Lynn,
Par hasard, j’ai regardé votre blog, la toute première fois.
Et incroyable, j’ai retrouvé mon Tino en photo, une que je n’avais pas !
Il est magnifique, toujours avec son Titi, mais toujours aussi craintif.
Si vous voulez, je vous enverrai des photos.
Amitiés.
Nathalie T.
Bonjour Lynn,
Par hasard, j’ai regardé votre blog, la toute première fois.
Et incroyable, j’ai retrouvé mon Tino en photo, une que je n’avais pas !
Il est magnifique, toujours avec son Titi, mais toujours aussi craintif.
Si vous voulez, je vous enverrai des photos.
Amitiés.
Nathalie T.