Tartine Recipe
goat cheese | roasted wild mushroom | tarragon creme
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Tartine
Method
Preparation of the Tartine
- 1
Roast the Mushrooms
Preheat your oven to 200°C (400°F). Clean the wild mushrooms with a damp cloth and slice them if they are large. In a mixing bowl, toss the mushrooms with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and roast for about 15-20 minutes, or until they are golden brown and tender.
- 2
Prepare the Tarragon Crème
While the mushrooms are roasting, prepare the tarragon crème. In a small saucepan over low heat, combine the heavy cream and chopped fresh tarragon. Stir continuously until the cream is warmed and infused with the tarragon flavor. Season with a pinch of salt and pepper to taste. Remove from heat and set aside.
- 3
Toast the Bread
In the same oven, toast the slices of sourdough bread for about 5-7 minutes, until they are crispy and golden brown. You can also toast them in a skillet on the stovetop if preferred.
- 4
Assemble the Tartine
Spread a generous layer of goat cheese on each slice of toasted sourdough. Top with the roasted wild mushrooms evenly distributed over the cheese.
- 5
Finish with Tarragon Crème
Drizzle the prepared tarragon crème over the assembled tartines. Garnish with additional fresh tarragon leaves if desired.
