Savoury tartines: Basco-parisiennes

Welcome to a culinary journey combining tradition and modernity, where the heart of the Basque Country meets Parisian elegance. These Basque-Parisian tartines with foie gras and Ossau-Iraty, real savoury tartines, are a real delight of textures and flavours, perfect to sublimate your meals in all simplicity. The subtle marriage of mature cheese and melting foie gras, enhanced by a touch of honey andcandied onion, makes this recipe a real star of the table, whether served as a starter or a refined aperitif.

With quality products, each bite is an explosion of harmonious flavors, where Espelette pepper and roasted walnuts add a touch of character and crunch. These savory tartines can also be au gratin: remember to brown the Ossau-Iraty under the grill before adding the foie gras, and let yourself be carried away by this perfect fusion between the south and the capital!

Ingredients (for 4 gourmet sandwiches)

• 4 thick slices of farmhouse or cereal bread, slightly stale (better for crunchiness)
• 100 g quality duck foie gras (ideally whole)
• 80 g Ossau-Iraty cheese (young for softness, matured for more character)
• 1 small red onion or 2 tbsp. tablespoon onion confit
• 1 handful arugula or lamb’s lettuce
• 1 c. teaspoon flower honey or black cherry jam
• A few coarsely chopped roasted walnuts or hazelnuts
• 1 pinch Espelette pepper
• Fruity olive oil
• Fleur de sel

Preparation

1. Prepare the basics :

• Bread: Toast the slices in a toaster or oven at 180°C for 5-7 minutes to obtain a golden crispness without drying out the core.
• Onion: If you choose fresh onion, sauté over low heat in a little olive oil until you obtain a melting, lightly caramelized compote. Add a touch of honey or balsamic vinegar to bring the flavours together, and your savoury tartines will be perfect.
• Walnuts/Hazelnuts: Dry-roast them in a frying pan for a few minutes to release their fragrance, perfect for enhancing savoury toast.

2. Assemble the toast:

• Spread a thin layer of onion confit or compote on the bread.
• Add a few fresh arugula leaves.
• Harmoniously place very thin slices of Ossau-Iraty.
• Carefully arrange the foie gras shavings or slices (avoid handling them too much to preserve their melt-in-the-mouth texture).
• Add a subtle drizzle of olive oil.

3. Season and sublime:

• Sprinkle with fleur de sel and a light touch of Espelette pepper, to spice up these tasty spreads.
• Add a few drops of honey or a dash of black cherry jam for a sweet touch.
• Finish with roasted walnut slivers to complete your creation.

Tips and variations :

• Hot version: place the tartines (without the foie gras!) under the grill for 1 to 2 minutes to slightly melt the Ossau-Iraty, then add the foie gras at the last moment.
• Food pairing: accompany with a sweet white wine such as Jurançon, or a light red wine from the Basque region. The perfect accompaniment to savoury tartines.
• Onion alternative: onion and fig chutney adds a more complex flavor, ideal for this type of spread.
• Mini-format: for a chic aperitif, use slices of rustic baguette or walnut bread.

This recipe is just the beginning of a world of delights to discover. Chez Relais Gourmetyou’ll find our savoury tartines and a host of creative new recipes, combining simplicity and elegance, to impress your guests or indulge yourself on every occasion.

• Basquaise salad
• Mini Foie Gras Burgers

Find all these recipes and many more on our website, and let yourself be inspired to reinvent your meals with creativity and a taste for savoury tartines!