Perfect for lazy weeknight meals, this tartine garnished with roasted pumpkin, blue cheese and toasted walnuts is full of earthy and comforting flavors.
Important note: This recipe has been updated to the original version as of October 2018. For the updated photos, I made the recipe from scratch, using my easy no-knead bread recipe. It is such a feeling to enjoy these tartines on your very own bread!
Today is the 7th session of the French Battle Food, hosted by the blogger Miam Addict. Each month, the bloggers and everyone sharing the same passion for cooking within the French community gather around a new culinary challenge.
This is the first time I take part in this challenge and I am all excited about it. Indeed, I had a lot of fun thinking about the recipe I would create. I wanted something with seasonal ingredients and really easy to put together. So again, I went for pumpkin! I swear I won’t put pumpkin in every recipe I create!!
Anyway, I ended up whipping up a savory tartine, after finding inspiration on a new and amazing Swedish cookbook I recently bought. I’m literally crazy about all the recipes inside, I just want to try them all!
I hope that all the Battle Food participants will enjoy my recipe and I’m looking forward to seeing their contributions as well. Because this challenge wouldn’t have existed without Jenna from the blog Bistro de Jenna, I invite all of you who can read French to visit her blog. It is really worth it! Then, I also invite you to visit Pourquoi je grossis, the blog who hosted the previous Battle Food challenge.
Tartines are quick, easy to put together, and make the perfect meal for lazy days. I also like that you can make it seasonal, using ingredients you have at hand, leftovers, or other ingredients you simply feel like eating at the moment.
For these vegetarian tartines, we have natural, wholesome ingredients:
- Roasted pumpkin
- Toasted walnuts
- Blue cheese
And a few herbs, freshly ground pepper and sea salt for seasoning. I guarantee you will ask for some more. As for now, I leave you with the recipe. I hope you enjoy!
- 2 large slices of sourdough bread
- ⅓ cup (50g) walnuts
- 2 Tablespoons unsalted butter, divided
- 1 Tablespoon extra virgin olive oil
- ½ lb (approx. 250g) pumpkin, peeled, seeded and diced
- Fresh rosemary*
- ¼ cup (50g) blue cheese, diced
- 1 Tablespoon honey
- Sea salt & freshly ground black pepper
- Heat butter in a large pan on medium heat. Add in the walnuts and toast them for a few minutes, shaking the pan often, until they become slightly roasted with a nice golden color. Transfer to a plate and set aside.
- Set the pan back on the heat and melt olive oil and the remaining tablespoon of butter. When it foams, add the diced pumpkin, and sauté for about 5 minutes, tossing them regularly, until cooked through and slightly golden-brown. Sprinkle with rosemary, and season with salt and pepper. Remove from heat and set aside.
- Put the oven grill element to 400°F (200°C).
- Drizzle some olive oil over two thick slices of bread and toast in the oven for about 5 minutes, or until lightly golden.
- Remove from the oven and top the slices of bread with blue cheese, pumpkin, and honey. Place back in the oven and toast for a few more minutes, until the cheese is just starting melting.
- Arrange the toasted walnut pieces on top, sprinkle with freshly ground pepper, some additional herbs, and enjoy!