Pickled carrot and roast beef tartines
A tartine is a French open sandwich usually with a thick, creamy spread, and this easy recipe certainly lives up to its name!
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.nzwomansweeklyfood.co.nz.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 12 slices sourdough bread
- 1/4 cup olive oil
- 1 1/2 tablespoon red wine vinegar
- 1 tablespoon caster sugar
- 1 teaspoon fine sea salt
- 1 teaspoon caraway seeds
- 1 bunch baby carrot, finely sliced into rounds, leaves reserved
- 250 grams fresh ricotta
- 60 grams soft goat’s cheese
- 1 tablespoon chopped dill, plus extra to serve
- 200 grams rare roast beef, thinly sliced
- 1/2 cup mung bean sprouts
- 125 grams mixed heirloom tomatoes, sliced
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Herb-Roasted Carrot Tartines with Pesto and Goat Cheese
foodal.com
Roasted Pepper Tartine Recipe
cooking.nytimes.com
Pancetta and cheddar tartines recipe
deliciousmagazine.co.uk
Niçoise Tartine
nzwomansweeklyfood.co.nz
Goat Cheese & Veggie Tartine
besthealthmag.ca
Tartines with roasted tomatoes & mint pesto recipe | Good Food
bbcgoodfood.com
Bruised Tomato Tartine
foodbyjonister.com
Onion and fig tartines | Taste of France®
tasteoffrancemag.com