Delightful Tartine Recipe to Celebrate Spring's Fresh Flavors

Imagine an afternoon where laughter fills the air, wine glasses are perpetually topped off, and time slips away while you savor delightful bites. That’s how I recall the gathering in my backyard with friends, celebrating the launch of Camilla Marcus's latest cookbook, My Regenerative Kitchen.

Weeks of planning led to that perfect warm spring day, and it exceeded our expectations. We adorned the outdoor table with generous platters of food, served everything family-style, and relished the relaxed vibe that comes from simple dishes enjoyed among good company.

The menu truly embodied spring: chilled pea gazpacho served in small bowls, a refreshing fennel salad, and for dessert, rose dark chocolate bark paired with coffee. Natural wine and sparkling water complemented the meal. But the tartines stole the show, becoming the highlight everyone discussed afterward.

The Creative Chef Behind This Dish

For those unfamiliar with Camilla Marcus, she’s a culinary talent who effortlessly combines creativity with thoughtful preparation. Her cooking style is relaxed yet intentional, reflecting her deep respect for seasonal ingredients and the farmers who cultivate them. She's also the founder of west~bourne, a brand dedicated to wholesome provisions inspired by California's vibrant produce. Having known Camilla for several years, I always look forward to our cooking sessions, and these tartines capture her approach to meals beautifully.

This recipe hails from her cookbook, My Regenerative Kitchen, and she describes these tartines perfectly: they’re the ultimate chef’s snack, boasting a delightful balance of creamy and crunchy textures with seasonal ingredients. No rules, just pure enjoyment.

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Cocina Salt & Spice Tray

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The Sunday Salad Set

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What Makes This Tartine Recipe Special

When crafting such simple dishes, less truly is more. We want to highlight each ingredient that plays a role in the dish. The bread is crucial—choose thick-sliced from a quality bakery, fried in avocado oil until it's beautifully golden and crispy. The heirloom tomato must be the best you can find. And the blue cheese, frozen and shaved thin, melts to create delicate ribbons over the warm bread, elevating the dish to new heights.

The roasted beet tartine offers a delightful twist—thick layers of yogurt or crème fraîche topped with golden beets and toasted pepitas create a stunning combination. The creaminess juxtaposed with the crispy fried bread adds a refreshing touch.

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Tips for Making These Tartines

These tartines make a fantastic starter, lunch, or even a snack that can turn into a meal as you find yourself enjoying them more than expected. For the best experience, make them when tomatoes are at their peak as summer approaches.

We prepared these in a large cast-iron skillet, serving them in batches. You won't believe how frying the bread enhances the flavors of these tartines. Remember Camilla’s philosophy—more crème fraîche equals more indulgence.

If you're creating a spring meal around these, pair them with pea gazpacho and a simple fennel salad. Add a chilled rosé, take your time, and savor the moment.

This recipe is from Camilla Marcus’ cookbook, My Regenerative Kitchen.

Description

Chef Camilla Marcus’ tartine recipe from My Regenerative Kitchen — crispy bread, heirloom tomato, blue cheese, and golden beets. Simple, seasonal, and incredibly satisfying.

Ingredients

2 slices thick-cut bread (country loaf or brioche works well)
4 tablespoons avocado oil, plus extra for garnish
Maldon salt and freshly cracked pepper
1 heirloom tomato, sliced
6 slices blue cheese, frozen for firmness, then shaved
1/4 to 1/2 cup sheep’s milk yogurt or crème fraîche
6 slices roasted golden beets
1 tablespoon toasted pepitas

Instructions

Coat a cast iron skillet with avocado oil and heat over medium-high. Fry the bread on both sides until crisp and golden. Remove and drain on a rack or towel, sprinkling with Maldon salt while hot.
On one slice, layer the tomato slices, followed by the shaved blue cheese, finishing with a drizzle of avocado oil, Maldon salt, and cracked pepper.
On the second slice, generously spread yogurt or crème fraîche, add the golden beet slices, and sprinkle with toasted pepitas. Season with salt and pepper.
Serve right away while the bread is warm.

Prep Time: 10
Cook Time: 5
Category: sandwich

Keywords: tartine