Tartine, classically speaking, is a baguette served with butter and jam. That simple dish has evolved. Today’s tartines are open-faced sandwiches topped with something fanciful. Here, we layer the bread with tart apples, bacon, and cheese. Start with thick country toast and smear a generous dollop of bechamel sauce on it. The results are sinfully delicious. You’ll be glad that apple season and bathing-suit season don’t coincide.
|⅔||cup whole milk|
|½||cup grated Gruyere|
|Pinch grated nutmeg|
|Salt and pepper, to taste|
1. In a skillet, bring several inches of hot water to a boil.
2. In a small saucepan over medium-low heat, melt the butter. Whisk in flour. Cook, stirring often, for 3 minutes. Slowly whisk in milk. Bring the mixture to a boil. Lower the heat and stir in the Gruyere, nutmeg, salt, and pepper. Set the saucepan in the skillet to keep warm.
|6||slices thick country bread, toasted|
|2||tart apples, thinly sliced|
|8||slices Gruyere, cut in half|
1. Have on hand a rimmed baking sheet.
2. In a skillet over medium-low heat, render the bacon until it is slightly crispy. Transfer to a plate lined with a paper towels. When cool, tear bacon slices in half.
3. Turn on the broiler. Place bread on the baking sheet. Spread some sauce on each slice, reserving 2 to 3 tablespoons. Layer apples on each sandwich, top with bacon, and place 2 pieces of cheese on top. Drizzle with the remaining sauce.
4. Place the baking sheet about 10 inches from the broiling element. Broil for 5 to 7 minutes or until the cheese and sauce are golden and bubbly. Watch carefully so they do not burn.
Karoline Boehm Goodnick