Roasted Market Vegetable Tartines

In France, a tartine is simply an open slice of bread dressed with whatever the market offers. These lunch tartines pile caramelized pumpkin and cremini mushrooms over lemony ricotta on crusty sourdough, finished with peppery arugula and a touch of honey.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 395 cal
• 14g protein
• 48g carbs
• 17g fat
• 3g fiber

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Ingredients

• 8 thick slices crusty sourdough loaf
• 8 oz, thickly sliced cremini mushrooms
• 1 1/2 cups thin wedges sugar pie pumpkin
• 1 medium, cut into thin half-moons apple
• 4 fresh thyme sprigs
• 2, smashed garlic cloves
• 3 tbsp olive oil
• 1 cup ricotta cheese
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 2 cups baby arugula
• 1 tbsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 425°F. Toss the pumpkin wedges and mushroom slices with two tablespoons of olive oil, smashed garlic, thyme sprigs, salt, and pepper on a large sheet pan.
2. 2Roast for 20 to 25 minutes, flipping halfway, until the pumpkin is caramelized at the edges and the mushrooms are deeply browned and fragrant. Discard the thyme stems and garlic.
3. 3While the vegetables roast, stir the ricotta with lemon zest, lemon juice, salt, and the remaining olive oil until smooth and spreadable.
4. 4Toast the sourdough slices directly on the oven rack for the last 4 to 5 minutes of roasting time until the surfaces are golden and crisp but still chewy inside.
5. 5Spread a generous layer of the lemon ricotta on each warm toast, going all the way to the edges so every bite is creamy.
6. 6Arrange the roasted pumpkin and mushrooms over the ricotta, then tuck in a few fresh apple half-moons for crunch and brightness.
7. 7Pile a small handful of baby arugula on top of each tartine. Drizzle lightly with honey and finish with red pepper flakes and cracked black pepper.
8. 8Serve two tartines per person on a large board so guests can grab and share. Eat while the toast is still warm and the arugula just barely wilts from the heat.