Warm Pear & Mushroom Tartines

Tartines, France’s beloved open-faced sandwiches, turn simple toast into a proper meal. Here, savory cremini mushrooms and ripe pear wedges meet soft goat cheese on thick sourdough for a warm sweet-savory lunch.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 385 cal
• 12g protein
• 42g carbs
• 20g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 ripe but firm pears
• 10 oz cremini mushrooms
• 4 thick sourdough slices
• 1 large shallot
• 2 tsp fresh thyme leaves
• 1 garlic clove
• 3 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 4 oz soft goat cheese
• 1 tsp fresh lemon juice
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup baby arugula
• 3 tbsp toasted hazelnuts

Instructions

1. 1Preheat the oven to 400°F. Arrange the sourdough slices on a baking sheet and brush lightly with a little olive oil. Toast until the edges are golden and the centers are crisp, about 8–10 minutes.
2. 2While the bread toasts, wipe the mushrooms clean and slice them thin. Thinly slice the shallot.
3. 3Core the pears and cut them into ¼-inch wedges, keeping the skin on.
4. 4Heat the remaining olive oil and the butter in a large skillet over medium heat. Add the shallot and cook until softened, about 3 minutes.
5. 5Add the mushrooms, salt, and the thyme. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 6–8 minutes.
6. 6Push the mushrooms to the side, add the pear wedges, and sauté just until they start to soften and take on a little color, about 3 minutes. You want them warm and tender but still holding their shape.
7. 7Squeeze the lemon juice over the pan, season with the remaining salt and pepper, and toss everything together. Remove from heat.
8. 8Rub the warm toasted bread lightly with the cut side of the garlic clove for subtle flavor.
9. 9Spread each slice generously with soft goat cheese. Pile the warm pear-and-mushroom mixture on top.
10. 10Finish each tartine with a small handful of baby arugula and a sprinkle of roughly chopped toasted hazelnuts. Serve right away while the pears and mushrooms are still warm.