The Forager Tartine Recipe

In a small saucepan combine white wine vinegar, water, sugar, and salt. Warm over medium heat just until sugar and salt dissolve; do not boil. Remove from heat and let cool 2 minutes.

Place thinly sliced crosnes in a heatproof jar or bowl and pour the warm pickling liquid over them. Let sit at room temperature for at least 15 minutes (or up to 2 hours). Drain before plating.

Toast walnuts in a dry skillet over medium heat 3–4 minutes until fragrant, shaking frequently to avoid burning. Cool slightly.

In a blender or food processor combine toasted walnuts, chopped kale, garlic, lemon juice, nutritional yeast, salt, and pepper. Pulse while streaming in olive oil until you reach a thick, spreadable pesto. Taste and adjust seasoning. If too thick, add 1–2 tbs water to loosen.

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add chopped mushrooms in a single layer and let them sear without disturbing for 2–3 minutes to develop color.

Add the diced shallot and cook 2 minutes until translucent. Stir in minced garlic and thyme and cook 30 seconds more until aromatic.

Deglaze with white wine (or vegetable stock) scraping up brown bits. Add soy sauce and vegetable stock. Reduce heat to medium and simmer until liquid reduces by about half, about 3–5 minutes.

Mix cornstarch with 1 tbs cold water to make a slurry, then stir into the ragout to thicken slightly. Season with salt and pepper. Remove from heat and keep warm.

Preheat oven to 200°C/400°F (optional for warming tartines). In a small blender combine silken tofu, roasted yellow pepper, turmeric, miso, lemon juice, smoked paprika and salt. Blend until very smooth and silky.

If you want a warm, slightly set yolk, transfer the blended mixture into a small ovenproof ramekin, brush the top with 1 tsp olive oil, and bake 8–10 minutes until edges are set but center remains soft. Alternatively, keep it chilled for a creamy cold yolk.

Spoon or pipe the yolk onto tartines just before serving.

Brush both sides of sourdough slices with olive oil (and a little vegan butter if using). Toast in a skillet over medium heat or under the broiler until golden and crisp, about 2–3 minutes per side. Keep warm.

Spread about 1–1.5 tbs of kale pesto onto each toasted sourdough slice, leaving a small border.

Top each slice with a generous spoonful (about 60–75 g) of warm mushroom ragout, distributing mushrooms evenly among the slices.

Place a spoonful or piped dollop of the plant-based yolk in the center of each tartine so it reads like a runny yolk.

Scatter a few pickled crosnes over and around the ragout for bright acidity and crunch.

Finish with a sprinkle of vegan parmesan, a few thin radish slices, microgreens, flaky sea salt and freshly cracked black pepper.

Serve immediately so the toast remains crisp and the yolk is creamy.