Apple Mushroom Tartines

Tartine, the French open-faced sandwich, turns lunch into something quietly elegant. Crisp sourdough carries warm pumpkin puree, seared mushrooms, and thin apple slices, finished with goat cheese and thyme for a sweet-savory bite.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 342 cal
• 12g protein
• 38g carbs
• 17g fat
• 3g fiber

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Ingredients

• 4 thick sourdough slices
• 3/4 cup fresh sugar pumpkin puree
• 10 oz mixed mushrooms
• 1 large crisp apple
• 1 shallot
• 1 garlic clove
• 2 tsp fresh thyme leaves
• 3 tbsp olive oil
• 1 tbsp butter
• 4 oz goat cheese
• 3 tbsp pumpkin seeds
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp balsamic glaze
• 2 cups baby arugula

Instructions

1. 1Toast the sourdough slices in a toaster or under a broiler until deep golden and crisp on the outside but still sturdy enough to hold toppings.
2. 2Warm the pumpkin puree in a small saucepan over low heat with salt, pepper, and half the thyme until fragrant and slightly thickened, about 3 minutes. Spread a generous layer over each toast while still warm.
3. 3Heat olive oil and butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and cook undisturbed for 3 minutes so they develop a deep golden sear.
4. 4Add the minced shallot and garlic, remaining thyme, salt, and pepper. Continue sautéing 4 to 5 minutes more until the mushrooms are browned and any liquid has evaporated.
5. 5Core and thinly shave the apple into half-moons. Soften the goat cheese slightly so it spreads easily.
6. 6Spread or dollop goat cheese over the pumpkin layer on each tartine. Pile the hot sautéed mushrooms on top, then fan the apple slices over the mushrooms.
7. 7Scatter pumpkin seeds and a small handful of baby arugula on each open-faced sandwich.
8. 8Finish with a light zigzag of balsamic glaze, crack extra black pepper if desired, and serve immediately while the toast is crisp and the mushrooms are still warm.