Serge Dansereau’s Spring Vegetable Tartine with Goat’s Cheese on Toasted Grain Bread

Tartine is the French term for an open sandwich and they have innumerable variations. There are vegetable tartines, but often they contain cheese as well as sliced cold meat. Originally, they were made from a heavy sourdough, but these days there is so much good crusty bread about that your personal preference can determine the final recipe.

Spring Vegetable Tartine with Goat's Cheese on Toasted Grain Bread

Spring Vegetable Tartine with Goat’s Cheese on Toasted Grain Bread



  • 4 thick slices grainy bread
  • 20 g butter
  • 2 bunches asparagus, lightly peeled
  • 150 g (1 cup) fresh peas
  • 100 g snow peas
  • 100 g (½ cup) broad beans, blanched and peeled
  • 1 bunch rocket
  • 1 tablespoon pesto
  • 1 tablespoon extra virgin olive oil
  • 125 g soft goat’s cheese, cut into 2-cm cubes


  1. Bring a large saucepan of salted water to the boil.
  2. Toast the bread on both sides. Butter one side and keep the slices warm.
  3. Cut the asparagus at an angle into 3-centimetre pieces.
  4. Plunge the peas into the boiling water and cook for 1 minute then add the asparagus and cook for another minute. Add the snow peas, broad beans and rocket for about 10 seconds. Drain the vegetables well and discard the water from the pan.
  5. Put the green vegetables back into the pan, add the pesto, olive oil and goat’s cheese, mix gently. Season with sea salt and freshly ground pepper and place on the toast. Serve.

Chef’s tip

You could use French baguettes or a sliced brioche. The stronger and heavier the bread, the more robust your ingredients need to be. Try cold sliced lamb for the sourdough and delicate smoked salmon for the brioche.

Seasonal Kitchen cover



Recipe and image from Seasonal Kitchen: Classic Recipes from Australia’s Bathers’ Pavilion by Serge Dansereau, published by ABC Books, RRP $59.99.