Auvergnat tartines
Ideal for a Sunday evening (but not limited to that), these generously topped slices are very simple to make with toasted bread, ham, tomatoes and Saint-Nectaire – and always go down well.
35 K 4.4/5 (7 reviews)
40 min.
Easy
12 tartines
6 IngredientsLast modified on: September 5th 2021
12 slices 
2 
6 slices ham
3 
450 g Saint-nectaire
Times for this recipe
Preparation: 20 min.
Cooking: 20 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Toast 12 slices bread, then rub all over with half a shallot.
Stage 2 - 3 min.
Preheat the oven to 390°F (200°C).
Arrange the toasted bread on a baking sheet and add a slice of ham on each.
Arrange the toasted bread on a baking sheet and add a slice of ham on each.
Stage 3 - 3 min.
Add a few tomato slices.
Stage 4 - 3 min.
Finish with slices of 450 g Saint-nectaire and, if you like, grind some black pepper over.
Stage 5 - 20 min.
Finish in the oven for about 20 minutes.
Remarks
You can use another soft-paste cheese instead of Saint-Nectaire.
The bread can also be rubbed with half a garlic clove.
[Translator's note: Saint-Nectaire comes from the Auvergne, a region noted for its fine cheeses, traditionally cured ham and large loaves of delicious and substantial rye bread]
The bread can also be rubbed with half a garlic clove.
[Translator's note: Saint-Nectaire comes from the Auvergne, a region noted for its fine cheeses, traditionally cured ham and large loaves of delicious and substantial rye bread]
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,030 RDI=400 % | 6,920 RDI=650 % | 310 RDI=50 % | 3,890 RDI=190 % | 16,270 RDI: 190 % |
| Per 100 g | 60 RDI=20 % | 410 RDI=40 % | 20 RDI=3 % | 230 RDI=10 % | 960 RDI: 10 % |
| Per tartines | 90 RDI=30 % | 580 RDI=50 % | 30 RDI=4 % | 320 RDI=20 % | 1,360 RDI: 20 % |
How much will it cost?
- For 12 tartines : 14.85 €
- Per tartines : 1.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Saint-nectaire
Like these other recipes: Truffade, Truffade original, ... See them all 2
Bread
You can get more informations, or check-out other recipes which use it, for example: Pan-fried cheese, egg and spinach toastie, Grilled ham and bechamel sandwiches, Summery cheese on toast, Baked leek and Camembert slices, White asparagus salad, ... See them all 74
Tomato
Like these other recipes: Avocado and smoked salmon terrine , Eggs in tomato shells, Mixed tomato salad, Pan bagnat, Preserved tomatoes, ... See them all 75
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025475 K 25 20 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work. July 1st 2019495 K 23.8 35 min.
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter. February 21th 2011329 K3.7 1 hour 15 min.
Four quarters (adding fruit)
To improve a "four quarters" cake. February 21th 2011184 K4.5 35 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.27 M 64.2 4 days 15 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.