A tartine is like an open sandwich, but much fancier. It is claimed to be the ‘National Breakfast of France’ or ‘Sandwiches Dressed in Couture’ as mentioned by the New York Post
Tartines are usually accompanied by spreads such as butter and an assortment of jams. There are options of smashed avocado, poached eggs and chilli sauce or oil on top as well for those creative scrumptious, creative combos.
This particular tartine is made with homemade bread, homemade fig jam and delicious buttered maple walnuts. I then drizzled some crumbled feta, parsley and a dash of apple cider vinegar. This jam is so fresh and flavourful, you won’t go back to store-bought jam after you have learnt how to make your own jam at home.
This jam only takes 25 minutes to make, with very little prep time. All you need are the following ingredients:
I alway say, your dish is as good as the quality of your ingredients. If you have great quality figs, you are bound to have great quality jam that is bright in colour, taste and can last in the fridge for up to 2 weeks. You can replace the figs with strawberries, raspberries, blueberries or literally anything to make jam! This recipe can be used for it all.
To make the tartine bread, take a look at my easiest homemade bread recipe. It is vegan-friendly as well.
I hope you enjoy this recipe! It’s something even the kids will love.
Fig Jam Tartine with Butter Maple Walnuts and Feta
- Frying pan
- Measuring spoons
- Measuring cups
- See the recipe here https://theveggiewifey.com/2022/03/13/the-easiest-homemade-bread-recipe/
- 3 large figs
- 1 cup water
- 1/2 tsp lime zest
- 1/2 tsp lime juice
- 4 tsps brown sugar organic cane sugar
Buttered Maple Walnuts
- 1 tbsp butter unsalted
- 2 tbsps maple syrup
- 5-7 walnuts diced
- 1 tbsp crumbled feta
- 1 tbsp chopped parsley
- 1 tbsp apple cider vinegar
- In a saucepan over high heat, add the sliced figs, sugar, lime zest, lime juice, and water.
- Stir together until fully combined. Let it reach a simmering boil with the lid covered for 10 minutes
- Take the lid off and let it cook for another 15 minutes on medium to low heat, or until the water fully evaporates. You're done when you're left with a thick, goey mixture. You can taste test here and add more or less sugar/lime if you like.
Maple Glazed Walnuts
- In a frying pan over medium to low heat, melt the butter
- Add the diced walnuts and stir together for a few minutes
- Add the maple syrup and gently stir it altogether for 30 seconds to 1 minute. You want to avoid burning the syrup. Once fully incorporated, switch the gas off and transfer the walnuts into a bowl to cool down.
- The butter may harden and stick all the diced walnuts together. In this case, just use the back of your cooking spatula to gently crack it apart again when you're ready to use.
Assembling the Tartine
- Spread the jam over the slice of bread
- Sprinkle the walnuts over the jam
- Crumble the feta over the walnuts
- Dust the chopped parsley over the feta
- Drizzle the apple sider vinegar over the tartine and serve warm