‘Tartine’ is simply French for a slice of bread with a sweet or savoury topping. Try this camembert & quail’s egg tartine recipe.
- Unsalted butter
- Creamy Camembert cheese
- Wafer-thin ham
- Half a soft-boiled quail’s egg
- Black pepper
1Bread gives the tartine its base, so opt for a good French bread that can support the toppings. Thin lightly toasted slices of baguette, flute or ficelle are ideal.
2Creamy cheeses such as fresh chèvre (goat’s cheese), Jambon de Bayonne (ham) or Roquefort cheese work well. In this case use creamy camembert and slice into thin pieces. Place on top of the toasted and buttered bread. Then add the small soft-boiled quail eggs and ham on top of the camembert.
3Plenty of tasty garnishes add texture, flavour and colour. Try crunchy sea salt, fresh leafy herbs or simply some cracked black pepper.