Spring has sprung, evident in my corner of Texas by the fine layer of yellow-green pollen covering just about everything. But we can’t complain, this is the one brief respite of good weather we get. We’re ready for al fresco dinners, evenings in the Little League stands and weekends at the farm (not that I have one, but a girl can dream!).
Throw in a crisp glass of rosé and this tasty Spring pea and leek tartine, and you’re all set for dinner on the fly or weekend brunch. A tartine is simply an open-faced sandwich. In this case, the bread is rubbed with raw garlic after it’s toasted, which gives every bite a deep layer of flavor. Then it’s topped with a fragrant, savory and creamy combination of sautéed leeks and peas, burrata and dill. A final drizzling of extra virgin olive oil and sea salt pulls it all together.
If you want this for breakfast, skip the burrata and put an egg on it. Gluten-free? My fingers are crossed you have a source for good, gluten-free crusty bread. If you’re dairy-free, skip the burrata. Any way you slice it, pile a big green salad on the side (tossed with my super simple salad dressing, of course) and don’t forget the rosé.
Spring Pea and Leek Tartine
Super quick to put together and full of spring flavor, this open-faced sandwich is delicious with a vinegary salad on the side. Serve it for brunch, lunch or as a dinner party appetizer.
- 3 tablespoons good quality extra virgin olive oil, divided
- 1 small leek, white and light green parts only, diced
- 1 ½ cups peas, freshly shelled or defrosted frozen peas
- Sea salt
- Fresh ground pepper
- 1 pound burrata
- 1 tablespoon loosely packed dill, minced
- 4 slices good crusty bread
- 1-2 garlic cloves, peeled
- In a medium sauté pan over medium-high heat, warm 1 1/2 tablespoons of the olive oil. Sauté the diced leeks until soft, about 5 minutes. Add the peas and sauté another minute, until warmed through. Season with sea salt and a few grinds of fresh pepper.
- Preheat oven to broil.
- Place four bread slices on a baking sheet. Toast both sides, being careful not to burn.
- Remove from oven. Rub both sides all over with garlic cloves.
- Divide the leek and pea mixture equally among the four slices of bread. Top each slice with a quarter of the burrata and a sprinkling of minced dill. Drizzle with the remaining olive oil and sea salt and serve.
Thanks to www.squaremealroundtable.com and www.whatannieseating.com, this post is a collaboration with a unique and talented group of food bloggers who have all developed their own spring pea recipes. Check them out: