Tartines Provençales recipe

Try making vegetables, tomato and goat's cheese dish

Tartines Provençales with vegetables, tomato and goat’s cheese
Tartines Provençales with vegetables, tomato and goat’s cheese
Slice the bread into 2cm thick slices
Slice the bread into 2cm thick slices
Toast the bread on one side.
Toast the bread on one side.
Slice the vegetables thinly, then marinate with the herbs and garlic.
Slice the vegetables thinly, then marinate with the herbs and garlic.
Roast for 10-12 minutes at 250°C.
Roast for 10-12 minutes at 250°C.
Arrange the goat’s cheese on the toasted side of the slice of bread.
Arrange the goat’s cheese on the toasted side of the slice of bread.
Top the third slice of bread with the marinated tomatoes.
Top the third slice of bread with the marinated tomatoes.
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Chef Emmanuel Pauliat at Oscar’s Vine Society Crowne Plaza Dubai
‘I didn’t learn this dish in a restaurant – I was taught it in a family environment when I was working in the south of France. The simplicity and freshness makes it very popular, but it is important to use good-quality, ripe vegetables and to marinate them well. Dubai’s farmers’ markets are the perfect place to find the best-quality ingredients.’

Ingredients

For the bell pepper tartine
20g zucchini
20g eggplant
1 bell pepper (red or yellow)
1 pinch chopped Basil
1 pinch herbes de Provence
8g of garlic
30ml olive oil
1 slice of rustic bread

For the salad
30ml vinaigrette dressing
30g mixed lettuce
For the goat’s cheese tartine
30g goat cheese (3 slices)
1 pinch of thyme
30ml olive oil
1 slice of rustic bread

For the tomato bruschetta
30g tomato, blanched and cut into small cubes
1 pinch of chopped garlic
10ml olive oil
1 pinch of parsley, chopped
1 slice of rustic bread

Method

1 Slice the bread into 2cm thick slices

2 Toast the bread on one side.

3 Slice the vegetables thinly, then marinate with the herbs and garlic.

4 Roast for 10-12 minutes at 250°C.

5 Blanch, peel and chop the tomatoes. Marinate with the garlic, parsley, olive oil, salt and pepper.

6 Arrange the goat’s cheese on the toasted side of the slice of bread.

7 Lightly drizzle with olive oil and thyme, and toast under the grill for 10 minutes.

8 Arrange the marinated vegetables on the second slice of bread.

9 Top the third slice of bread with the marinated tomatoes.

10 Dress the lettuce with the vinaigrette and serve alongside the tartines.

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