This Heirloom Tomato Tartine is a fresh and easy recipe, which is made with juicy heirloom tomatoes and a savory garlic aioli. It’s the perfect summer lunch, ready in about 15 minutes.
Heirloom Tomato Tartines with Garlic-Parsley Aioli Ingredients
- ⅓ cup mayonnaise
- 2 teaspoons Dijon mustard
- ½ teaspoon minced garlic
- Kosher salt and freshly ground pepper
- ¼ cup finely chopped fresh parsley leaves
- ½ teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
- 4 thick slices brioche, lightly toasted
- 1 large heirloom or beefsteak tomato, cored and cut into 4 thick slices
- Flaky sea salt, such as Jacobsen, and pea shoots or sprouts (optional), for serving
- Extra-virgin olive oil, for drizzling
How To Make Heirloom Tomato Tartines
- Make the garlic-parsley aioli: In a small bowl, stir together the mayonnaise and Dijon mustard. On a cutting board, sprinkle the minced garlic with a pinch of kosher salt and use the side of a chef’s knife to mash it into a paste. Stir the garlic paste into the mayonnaise mixture, along with the parsley, lemon zest, and lemon juice. Season with more salt and pepper to taste.
- Assemble the tartines: Spread the aioli evenly over each slice of toasted bread, all the way to the edges.
- Top and serve: Place a thick slice of tomato on top of each tartine. Season the tomato with a sprinkle of flaky sea salt and pepper. Top with pea shoots (if using), lightly drizzle with olive oil, and serve immediately.
Recipe Tips
- How to get the best flavor? The key to this simple recipe is using the best quality ingredients. Use a large, ripe, in-season heirloom tomato for the most delicious, juicy result.
- Can I make this ahead of time? The garlic-parsley aioli can be made up to 3 days in advance and stored in an airtight container in the refrigerator. However, the tartines should be assembled just before serving to prevent the toast from becoming soggy.
- What kind of bread is best? The recipe calls for a rich, soft bread like brioche, but challah or a sturdy slice of sourdough would also be excellent choices.
- How to make the garlic paste? Sprinkling the minced garlic with a little coarse salt provides an abrasive to help break it down. Pressing and dragging the flat side of your knife over the garlic and salt mixture will quickly turn it into a smooth paste, which incorporates better into the aioli.
What To Serve With Heirloom Tomato Tartines
These elegant open-faced sandwiches are a perfect light lunch on their own, but also pair wonderfully with:
- A simple green salad with a lemon vinaigrette
- A cup of chilled cucumber or gazpacho soup
- A glass of crisp, dry Rosé or Sauvignon Blanc wine
How To Store Heirloom Tomato Tartines
- Refrigerate: These tartines are best enjoyed immediately after they are made. They do not store well, as the toast will become soggy from the aioli and tomato juices.
Heirloom Tomato Tartine Nutrition Facts
- Serving Size: 1 tartine
- Calories: 320 kcal
- Fat: 22g
- Carbohydrates: 25g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is a tartine?
A tartine is a French term for an open-faced sandwich, usually built on a slice of good-quality rustic bread.
Can I use a different kind of tomato?
Yes. If you can’t find a large heirloom or beefsteak tomato, you can use several slices of ripe vine-ripened tomatoes instead.
Is the aioli very garlicky?
Mashing the garlic into a paste with salt helps to mellow its raw, sharp bite, resulting in a well-balanced garlic flavor in the final aioli.
Try More Recipes:
- Yellow Tomato and Peach Gazpacho Recipe
- Creamy Tomato Soup Recipe
- I Tried Martha Stewart’s Tomato Pie — And I Knew She’d Hate My Version
Heirloom Tomato Tartines with Garlic-Parsley Aioli Recipe
Description
A simple and elegant open-faced sandwich featuring thick slices of ripe heirloom tomatoes on toasted brioche with a fresh garlic and parsley aioli.
Ingredients
Instructions
- Aioli: In a small bowl, mix the mayonnaise and mustard. Mash the minced garlic with a pinch of salt to form a paste, then stir it into the mayonnaise mixture along with the parsley, lemon zest, and juice.
- Toast: Lightly toast the slices of brioche.
- Assemble: Spread the aioli evenly over each slice of toast.
- Top each with a thick slice of tomato.
- Season the tomato with flaky sea salt and pepper.
- Garnish with pea shoots, drizzle with a little olive oil, and serve immediately.
Notes
- For the best flavor, use a large, juicy, in-season heirloom tomato.
- The aioli can be made up to 3 days in advance and stored in the refrigerator.
- This is a perfect recipe for a quick and elegant summer lunch or a light dinner.
- Don’t be afraid to be generous with the flaky sea salt on top of the tomatoes; it really makes the flavor pop.
Heirloom Tomato Tartines with Garlic-Parsley Aioli Recipe