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.

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!