Garden Greens Tartine

April 29, 2018

Garden Greens Tartine

Tartines are by definition, a slice of bread with a sweet or savory topping exposed right on the surface. In other words, there's no second slice of crusty bread to hide the quality of the contents. With a dish like this, the ingredients must be top-notch, after all, these receive all the attention.



  • A couple handfuls of greens from the Salads Seedsheet (this could include baby kale, spinach, mustard greens, arugula, and tatsoi) 
  • 2 pea shoots-cuttings 
  • 2 thick slices of crusty bread 
  • 2 hardboiled eggs, peeled and quartered 
  • 1/2 lemon, juiced 
  • Olive oil
  • Flaky sea salt and fresh ground pepper 




  1. Place thick, crusty bread in the toaster to get nice and firm. 
  2. Roughly chop salad greens and place in a medium bowl. 
  3. Massage greens with a drizzle of olive oil and lemon juice. Add a pinch of flaky salt and pepper. 
  4. Take the bread out of the toaster, and spread the greens on top (be generous here to make it look bountiful!). 
  5. Place quartered eggs on top of each toast. 
  6. Line pea shoots on top of each tartine. 
  7. Drizzle finished tartines with olive oil, flaky salt and pepper, and VOILA! 


No salad is more tender and delicious than homegrown greens. These varieties have the shortest shelf-life, so let the freshness shine on an open-faced tartine.

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