I’m always on the lookout for a quick easy supper and am on a quest for a delicious, new sandwich, although not always at the same time. I have been making these tartines all summer and when the Recipe Redux challenge this month was to make one of my favorite sheet pan meals, I thought that you would not want to miss eating this one!
A “sheet pan meal” is made by putting ingredients on a cookie sheet, tossing with a little olive oil and roasting. What I love about it is that it comes together quickly and easy to clean up the kitchen in addition to being delicious! With the beginning of fall when the weather starts to cool, it’s a great time to fire up that oven
Growing up in the Midwest and living in the south the past 20 years, I was not introduced to a tartine until last summer. This little French inspired open-faced sandwich is topped with a rich or fancy spread.
Avocado Tempeh Tartines
These little toasts with savory toppings are the perfect sheet pan meal that can be eaten for supper, lunch or even breakfast! I love using the last of the summer produce from my garden, healthy plant protein from tempeh, the healthy fat from avocados and creamy Harvati cheese. If you want to make it vegan, you can top with a cheese free pesto or a lemon tahini dressing!
Makes 6 tartines (open-faced sandwiches)
2 packages of tempeh, cut into 16 slices each
1 yellow bell pepper, cut into rings, seeded
1/2 medium red onion, cut into rings
1 slice avocado cut into 12 slices
1 large tomato, cut into 6 slices and then cut in half
1/2 cup grated Harvati cheese
6 slices of good quality sourdough bread (I am using a loaf that my husband made)
Olive oil, salt and pepper to taste
Preheat oven to 425 degrees. Lightly grease cookie sheet with olive oil and place tempeh, pepper and onion rings. Drizzle with more olive oil and sprinkle with salt and pepper.
Roast 10 minutes on one side and turn and roast an additional 5-10 minutes. The ingredients should begin to caramelize. Transfer the roasted vegetables on a platter and add slices of bread to the cookie sheet and toast it in the oven lightly on each side using broiler. Next begin assembling the tartines by adding the roasted onions, peppers (I cut the roasted bell pepper rings in half to fit easily on the bread). After the onions and peppers, add browned tempeh between each slice of bread.
After adding the roasted ingredients, it’s time to add some uncooked veggies and cheese. Top the tartines with tomatoes, avocados and sprinkle with grated cheese. Melt the cheese on low in the broiler. (remember is you want to make the sandwich vegan-you can add a pesto or lemon tahini sauce after heating). Add a salad or your favorite side to make this meal one to remember!
Although, I will miss the long summer days, my sunny perennial garden and a swim, I am thankful for cooler weather, the beautiful red, orange and yellow of fall leaves and new ingredients coming from the farmers’ markets. Stay tuned for more warm and cozy dishes coming up on Vine Ripe Nutrition and check out some of the fall recipes already up and ready to make! As an Asheville registered dietitian nutritionist, I love sharing recipe and menu ideas with clients, family and friends. I am so glad that you came by to see what’s cooking and come back soon for more ideas!
I hope that these Avocado Tempeh Tartines inspire you to get out your cookie sheet and get creative to the world of “sheet pan meals”. I hope these tartines are just the beginning and you will try some additional recipe ideas from my friends with Recipe Redux. Check out the link below!