In Paris’s small neighborhood cafés and bistros, kitchens are extremely small, consisting often of no more than a small wooden cutting board and a wall mounted heavy-duty toaster oven. At lunchtime a hot open-faced tartine — bubbling with fragrant cheese — is a popular menu choice. Similar to a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted. A savory topping and some good French cheese precede a few minutes of browning under the broiler. This tartine has a light smear of Dijon mustard, wilted spinach, bacon lardons and the bold-flavored cheese called Raclette, which melts in a spectacular way. If you can’t get Raclette, substitute Gruyère or Emmenthaler. Accompanied by a green salad, it makes a quick light meal, or you may cut the tartine into small wedges to serve with drinks.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 6 ounces spinach or chard, washed
- Salt and pepper
- 3 ounces thick-cut bacon, cut crosswise into 1/4-inch lardons
- 4 large 1/2-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches)
- Dijon mustard
- 4 ounces Raclette or Gruyère cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
337 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 16 grams protein; 45 milligrams cholesterol; 568 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put oil in a skillet over medium-high heat. Add spinach, season with salt and pepper, and cook, stirring for about 1 minute, until just wilted. Drain, cool and squeeze out excess water.
- Fry bacon lardons in a dry skillet over medium-high heat for about 1 minute, until barely crisped. Remove and drain on paper towel.
- Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush lightly with mustard. Divide greens among the four toasts and spread out to cover. Tuck the bacon here and there.
- Top each toast with slices of Raclette or Gruyère (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.
20 minutes
Dining and Cooking