French Cuisine
Radish and Butter Tartine with Sea Salt
Radish and butter tartine is a masterpiece of French minimalism, showcasing the perfection of simple, high-quality ingredients. The crusty texture of fresh artisanal sourdough contrast beautifully with the rich, velvety layer of premium butter. Paper-thin slices of fresh radish offer a clean, peppery crunch that cuts through the richness. Finished with flaky sea salt, every bite balances creaminess, crispness, and a touch of sharp freshness for an elegant breakfast.
Dishday
Recipe overview
- Total time
- 10 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 185 kcal
- Protein
- 3 g
- Fat
- 11 g
- Carbs
- 18 g
- Fiber
- 1.5 g
Step by step
Method
- 01
Wash and thoroughly dry the radishes, then trim the ends
Wash and thoroughly dry the radishes, then trim the ends. Slice them as thinly as possible into translucent rounds using a sharp knife or a mandoline for a delicate crunch.
- 02
Slice the bread into uniform pieces about 1
Slice the bread into uniform pieces about 1.5 cm thick. Optionally, lightly toast them until a pale golden crust forms while keeping the interior soft.
- 03
Spread a generous and even layer of softened butter onto each…
Spread a generous and even layer of softened butter onto each slice of bread. The butter layer should be substantial to balance the crispness of the radish.
- 04
Layer the radish slices over the butter in an overlapping pat…
Layer the radish slices over the butter in an overlapping pattern like scales. Sprinkle evenly with flaky sea salt to bring out the natural flavors.
Dishday
Useful advice
Cooking tip
Take the butter out of the fridge 15–20 minutes before making the tartine. Softened butter spreads easily without tearing the delicate crumb of the bread.
How to serve
Serve the tartines immediately after assembly to enjoy the maximum crunch of the bread before the radishes release their moisture.
How to store
This dish cannot be stored. Prepare only as many portions as you plan to consume immediately.
Note
Artisanal sourdough (pain de campagne) or a traditional French baguette works best for this recipe.
