Onion, Goat's Cheese and Double Bacon 'Tartine' Ciabattas
with Frites and Garden Salad
Tartine simply means an open sandwich, where the slices of bread are topped with the fillings rather than sandwiched together. This tartine recipe uses caramelised onions, goat's cheese and bacon for an indulgent French twist, served with frites.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
2 unit(s)
Red Onion
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Medium Tomato
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
120 grams
British Smoked Bacon Lardons
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
40 grams
Wild Rocket
75 grams
Goat's Cheese
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
½ tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel) to make your pommes frites.
Pop the frites onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the red onions.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion to the pan. Season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the honey (see pantry for amount) and cook until caramelised, 1-2 mins more.
Meanwhile, in a medium bowl, mix together the cider vinegar with a drizzle of oil and a pinch of sugar. Season with salt and pepper.
Cut the tomato into 1cm chunks and stir into the dressing. Set aside for now.
Halve the ciabattas.
Heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once both the bacon and onions are cooked, transfer the onions to the bacon pan and add the balsamic glaze. Stir together.
If you don't have a toaster, preheat your grill to high.
Toast the ciabatta in your toaster until golden. Alternatively, grill until golden, 2-3 mins.
Once eveything's ready, share the ciabatta slices between your plates.
Top with a handful of the rocket leaves. Spoon on the caramelised onion and bacon and crumble on the goat's cheese.
Add the remaining rocket to the tomato and toss together.
Serve the frites and garden salad alongside.
