In case you haven’t noticed, I have a love affair with farmers’ markets and farm stands. I simply adore fresh, local, in-season food. It think that it is good for the earth, great for communities and the farmers who grow it, better for those that pick it and definitely excellent for our bodies. My relationship with farm fresh food goes back a long way, and finding it along our path and throughout our journey is a priority for me. Happiness is a farm market and makes for happy campers.
Continuing on with making food easily and quickly and in a small space, I generally look to what I have. I know that other instinctive cooks think that way, too. Just when we begin to question whether there is enough in the fridge or pantry for whipping up something great, we realize how silly we are and just start grabbing. Today I had some going-stale rustic bread needing to be used, and I really wanted those potatoes we purchased at the Sodus Point farmers’ market, and so began my tartine lunch.
Just like pocket foods, many regions of the world have some kind of open-face sandwich. The French have the tartine and I like to make them. They are easy and elegant and, of course, complement farm market fare. You know that I advocate going with the flow, so if you have other vegetables that you would like to substitute for what I outline here, go for it. Otherwise, go to the farm market, pick up some veg, find a rustic loaf there, too, and make these delicious tartines.
- Prep Time: 15m
- Cook Time: 10m
- Total Time: 30m
- Serves: 2 people
- Yield: 4 sandwiches
- Category: Sandwich
Ingredients
- 4 slices rustic white bread or baguette, about a half-inch thick or less
- olive oil
- Dijon mustard
- 8 slices large yellow squash or zucchini, a generous quarter-inch thick
- 1 small, delicious potato, very thinly sliced
- 4 medium green pepper rings, a generous quarter-inch thick
- a handful of kale or mustard greens, torn or julienned
- 4 slices medium tomato, a generous quarter-inch thick
- kosher salt and cracked black pepper to taste
Instructions
- Using a medium-wide (12 inches) non-stick or cast iron skillet, coat with olive oil and heat pan to medium-low. Lightly brown both sides of bread and set aside.
- Adding a little more olive oil if necessary, lightly brown both sides of the squash or zucchini and sprinkle with salt and pepper, then set aside. Repeat with the potato, making sure to cook thoroughly. Repeat again with green pepper.
- Carefully and briefly sauté the kale or mustard greens until just brown on some parts of the leaves. Use a guard to catch splatter if necessary. Sprinkle with just a little salt and pepper and set aside. Turn off heat.
- Spread about a teaspoon of Dijon mustard on one side of each of the bread slices, using more or less adjusted to your preference. Begin to layer your vegetables. Feel free to slice some of them in half to better fit the bread slices. I layered the kale first, then then the slightly crispy/soft potatoes, then the squash. Next, I used the tomatoes and decorated it with the green peppers. Add a pinch of salt and pepper on top and perhaps a drizzle of oil. Although not very French, it never hurts to drop some red pepper flakes atop your tartines. Enjoy!
