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There is a special kind of afternoon that I want to remember and cherish forever. Like this where no one is looking at their phones, the wine glasses keep getting refilled, and somehow two hours go by, and no one leaves the table. This is how I remember the day Camila Marcus joined me and a group of friends for lunch in my backyard to celebrate the launch of her cookbook, My regenerative kitchen.
We’d been trying to make this happen for weeks, and when it finally came together on a hot spring day, the afternoon delivered everything we’d imagined. We laid out huge platters of food on the table, everything served family style, and lingered in that easy, leisurely way that only happens when the food is simple and the company is everything.
The menu tasted like spring. Cold pea gazpacho was poured into small bowls. Fennel Salad. Rose dark chocolate bark for dessert with coffee. Natural wine and sparkling water. And this tartine, which everyone kept talking about afterwards.
The chef behind the recipe
If you’re not familiar with Camila Marcus, she’s one of those chefs who makes everything seem effortless and well-thought-out. His approach to cooking is simple and intuitive, based on a deep appreciation for the seasons and the farmers who grow the food. She is also the founder of westbourneTheir direct-to-consumer brand is inspired by California’s bounty of good provisions. I’ve known Camilla for a few years and am always excited to get the chance to cook together—and these tartines perfectly reflect the way she thinks about food.
The recipe comes from her cookbook, my regenerative kitchenAnd their description of them is perfect: The ultimate chef snack. Creamy and crunchy in equal measure with peak-season ingredients. No rules, and absolutely no fuss.
What makes this tartine recipe better
It’s that simple when it comes to food, beauty is in moderation. The last thing we want to do is create something complex where each element is so good that it earns its place. That means bread matters (thick-sliced, from a good bakery, fried in avocado oil until golden and crisp). Tomatoes are key (find the best heirloom you can get your hands on). And blue cheese – frozen and so thin it melts into lacy ribbons over warm bread – is the secret ingredient that takes it to another level.
The Roasted Beet Tarte—curd or crème fraîche spread in a thick layer, topped with a layer of golden beetroot, finished with toasted pepitas—has a bit more of a surprise ingredient. I knew that beetroot and crème fraîche was a combination I loved, but the contrast with the crispy fried bread made it feel completely new. Cool and creamy despite all that crunch.
Some tips for success
Serve them as a starter, lunch, or honestly, as a snack that becomes a complete meal because you can’t stop eating them. Tomatoes are at their best when they’re at their peak, so definitely keep these in mind as we enter the summer months.
We made these in a large cast iron pan and placed them in batches. (You won’t believe how much a simple touch of toasting the bread elevates these tartines.) And keep Camilla’s more-is-more rule in mind when it comes to crème fraîche. It makes these tartines feel absolutely delightful.
If you’re building a spring lunch around these, pea gazpacho and a simple fennel salad complete it perfectly. Add a bottle of something cool and pink, clean up your lunch, and stay as long as possible.
This recipe is from Camilla Marcus’s cookbook, my regenerative kitchen.
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Description
Chef Camila Marcus’ Tartine Recipe my regenerative kitchen -Fried bread, heirloom tomatoes, blue cheese, golden beets. Simple, seasonal, and worth every bite.
- 2 Thick bread slices (a simple country loaf or brioche works beautifully)
- 4 tbsp Avocado oil, plus more for garnish
- Maldon salt and freshly ground black pepper
- 1 heirloom tomatoes, chopped
- 6 Blue cheese slices frozen to harden, then shaved
- 1/4 To 1/2 cup sheep’s milk yogurt or crème fraîche
- 6 Roasted Golden Beetroot Slices
- 1 tablespoon Roasted Pepitas
- Spray enough avocado oil on the bottom of a cast iron skillet and heat it over medium-high heat. Fry the bread evenly on all sides, moving it around and flipping, until it becomes completely crisp and golden brown. Remove from the pan and drain on a rack or kitchen towel – sprinkle with a pinch of Maldon salt immediately while hot.
- On one slice, layer tomato slices, then top with shredded blue cheese and finish with a drizzle of avocado oil, Maldon salt and ground black pepper.
- On another slice, spread the yogurt or crème fraîche in a large layer, top with chopped golden beets and garnish with roasted pepitas. Season with salt and pepper.
- Serve immediately, while the roti is still warm.
- prep time: 10
- Cooking Time: 5
- Social class: sandwich
