• Skip to main content
  • Skip to primary sidebar

Rezel Kealoha

menu icon
go to homepage
  • Recipes
  • About
  • My Portfolio
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • My Portfolio
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Blog » Recipes » Pies and Tarts

    Published: May 21, 2018 · Modified: Apr 29, 2024 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    Farmers Market Nectarine Tartine

    Jump to Recipe Print Recipe

    This Nectarine Tartine is made with fresh ingredients from your local farmers market with pantry staples.  So it comes together in a flash when you think you have nothing to make.

    Saturday Farmers Market Haul

    Ah... I love this time of year.  I think I said that already in a previous post.  There is so much produce and everything looks so fresh and vibrant and sometimes on a good day everything you randomly get at the market comes together as an epic dish.  Case in point this Nectarine Tartine I'm about to show you how to make.

    It's our routine to go to the Farmers Market every Saturday.  We go to the Diablo Valley Farmers Market that is just a 5 minute drive from our house.  I didn't really have any plans on what to cook so we just walked around to see what looked good and try to make dinner out of it later.

    I know the star of the show had to be this seasame seed loaf from Crispian Bakery.  We also bought some nectarines and basil and once I had those in the back I knew I had a Nectarine Tartine in the making.

    What is a Nectarine Tartine?

    Well tartine is the fancy French way to say open faced sandwich, filled with fancy fillings and spreads.

    To start cut your choice of freshly baked bread onto thick slices.  We like them to be just over a centimeter thick so that the bread still stays a little soft on the inside after toasting.

    Drizzle the slices with some olive oil and season with salt and pepper.  Don't ever forget to season your bread when making toast.  It makes all the difference.  Then you bake it in the oven at 350 degrees for about 10-12 minutes.

    Putting it all together

    Once it's out of the oven grab your choice of spread.  We had some vegan ricotta on had so that was our base.  As a nice surprise we like to dot some nuts in the ricotta so that you have an extra surprise crunch.  We used some pecans in ours, but you can use any nut you want.  On top of the ricotta we added some fresh basil leaves for a nice herby tone.

    Then you top it off with some fresh off the tree slices of nectarine.

    To finish and round out the dish drizzle some balsamic vinegar, date syrup, more olive oil and salt and pepper.  I like to serve all these condiments on the side so that everyone can drizzle more if they wanted.

    It's the perfect summer meal when your to tired to think and move, but need something healthy and fresh.

    If you need more spring and summer inspired recipes you can try my Super Quick and Easy Squash Blossom Flatbread or Easy Ginger Mint Melon Mango Sorbet.

    Farmers Market Nectarine Tartine

    This Nectarine Tartine is made with ingredients bought fresh from the farmers market. It comes together super fast when you are super hungry.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Course: Appetizer, Main Course
    Cuisine: American, French, Vegan
    Servings: 8 Slices
    Author: Rezel Kealoha

    Ingredients

    • 1 Loaf Fresh Bread
    • 1 Cup Vegan Ricotta (we like Kite Hill)
    • 2 Nectarines Sliced Thinly
    • 1 Cup Fresh Basil Leaves
    • ¼ Cup Nuts
    • ½ Cup Olive Oil
    • ¼ Cup Balsamic Vinegar
    • ¼ Cup Date Syrup
    • Salt and Pepper

    Instructions

    • Pre-Heat oven to 350 degrees.  Slice your bread into just over one centimeter slices.  Then drizzle with olive oil and season with salt and pepper.  Bake for 10 minutes.
    • Once out of the oven place your bread slices on a serving try and equally divide the ricotta on to each toast.  Dot the ricotta with nuts, then layer on the basil leaves and the nectarines. 
    • Drizzle the balsamic vinegar, olive oil and date syrup on each slice and season with salt and pepper.  Serve fast!
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

    More Pies and Tarts

    • Ube Pie Made with Only 4 Ingredients!
    • Pumpkin Pie (A Filipino Version)
    • Yema Tart with Kalamay
    • Filipino Onion Tart (Sibuyas Tart)

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

    My Current Favorites

    • Sans Rival Candy Bark
    • Bread Dip in an Ube Bread Bowl
    • Afritada Lasagna Recipe
    • Seafood Kare Kare with Udon
      Seafood Kare Kare with Udon Noodles Recipe
    • Kale Laing With Chili Crisp
    • Maruya (Filipino Baked Banana Fritter) Recipe
    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Panzanella with Pandesal
      Panzanella with Pandesal Recipe

    Wear Your Food!

    From Bangus to calamansi, wear our merch featuring your favorite Filipino ingredients! Hindi lang pampakain, pamporma rin!

    Get the stuff!

    Footer

    ↑ back to top

    About

    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Rezel Kealoha

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.