I had a little piece of the artisanal boudin noir left over from yesterday and decided to make a tartine. I forget who it was but someone mentioned that they had a cookbook for tartines. Appalled that I didn’t, even though I’m living in France, I felt I just had to have one, not to mention my acquisitive nature and just plain silliness. That’s why the house is too small. Anyway, I bought two.
The silliness not ending there, I didn’t use either of them to make the tartine. I only remembered them after I had made it. Maybe it’s early Alzheimer’s.
The good thing is that I did use up some more of M. Parret’s apples. I’m not really sure what a bushel is but I think he gave me one. The second good thing is that this was absolutely delicious. I sauteed the apples in a little butter, lined out some reblochon cheese on top of a piece of pain de campagne, topped the cheese with slices of boudin and put the sauteed apples on top of that. I broiled the tartine until the reblochon spilled over the sides of the bread. Delightful!
Wow!!!!! I am now officially STARVING!! That is awesome.
By the way, my friends call it “Davesheimers”.
with the genius comes the madness….
Okay, I’m definitely suffering from Davesheimers 🙂
Beautiful photos! This looks amazing.
Thank you Jen
My mouth is watering! Terrific idea!!! I love apples and cheese!!
Thank you Ambrosiana.
Beautiful.. just amazing, now am on a hunt for some tartines 🙂
Feel free to check out my site am giving a free designer’s lunch bag this week. Thanks
Thank you.
You didn’t have a tartine cookbook? So glad you remedied that. Looks like a great meal.
Thank you Greg.
Beautiful pictures!
Thank you Carmen
4 pecks, or 8 gallons, or about 35 liters. Isn’t if fun knowing someone that has an apple orchard. Lots of useless information. Anyway, the tartine looks beautiful and must have been delicious.
🙂 I don’t think he gave me 8 gallons but it seemed like a lot. Thanks Karen.
this looks phenom
Thank you Julia. I love your dal and garlic naan. Reminds me of New Delhi.
What a beautiful dish, love it….RaeDi
Thank you RaeDi
The apples have a wonderful colour, and the finished tartine looks like a delicious idea.
Thank you Roger. This is my favorite photograph so far
Pingback: Epoisses | Cooking in Sens
That looks interesting. For the many apples in our backyard, you give an idea what’s best to prepare during its season. Thanks for sharing.
You are welcome Tres
Well… that is just silly! Those look incredible. I’m totally not “down” with French cookery… I’d never hard of tartines… now I have I want to eat them… 😀
Tartines are just basically an open face toasted sandwich. You can create your own.
Pingback: Le Sanglier Part I | Cooking in Sens
Pingback: Warm Contemporary Kitchen with Tons of Seating, perfect for… | HoneyMash.com