Tartines with Figs, Balsamic Onions & Parmesan Cream

Cooking time
Serves2 people
Tartines with Figs, Balsamic Onions & Parmesan Cream

A tartine is an open-faced sandwich from France. The secret to a good tartine is good bread. This tartine uses Wildfarmed Sourdough, which is made with stoneground wheat grown using a pioneering farming system that enriches the soil around it without using pesticides. The bread is lightly toasted then topped with a swirl of creamy, soft Parmigiano Reggiano and caramelised onions glazed with spoonful of sticky, aged balsamic vinegar. Fresh figs and a handful of micro herbs are the final toppings. This quick meal is a tasty mix of French style and Italian flavours.

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Ingredients

  • 1 red onion
  • 1 tbsp aged balsamic vinegar
  • 2 slices of Wildfarmed white sourdough bread
  • 4 tbsp Parmigiano Reggiano cream
  • 2 figs
  • A handful of Growing Underground Italian salad mix
  • Extra virgin olive oil, to serve

Prep: 5 mins | Cook: 10 mins

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Method

1. Peel and finely slice the red onion. Set a frying pan on a medium heat and add a splash of olive oil. Add the sliced onion and season with a pinch of salt and pepper. Stir to mix, then pop a lid on the pan (use a baking tray if you don't have a lid) and sweat the onion for 10 mins until glossy, tender and lightly browned. Remove the lid to stir occasionally, and if it looks too dry or is catching, turn the heat down and add a splash of water.
2. When the onion has softened, remove the lid and add 1 tbsp aged balsamic vinegar. Stir to coat the onion, then take off the heat.
3. While the onion fries, toast the slices of sourdough bread.
4. Pop the slices of sourdough toast on 2 serving plates. Swirl the Parmigiano Reggiano cream over them. Spoon over the balsamic red onion.
5. Halve the figs and add them to the tartines. Top each tartine with a generous pinch of the Italian salad mix and drizzle over a little extra virgin olive oil. Add an extra pinch of salt and pepper, if liked, and serve.
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