Nutty Leek & Guanciale Tartine

We all face those situations when friends or family call to organise a last minute “apéro” on a Friday or Saturday night. Here you usually go through two stages, first you panic because you still are at work and won’t have so much time to prepare nice snacks, and then you search for your favourite blog tips and breath again! This spring recipe is really easy to make within 20 minutes and will truly impress your guests.

The tartines are very popular in France, usually served for breakfast with an ingredient to spread on it: honey, jam, butter, cheese etc.. The good thing with these bread slices is that they can be adapted to anyone’s tastes; toasted or not, savoury or sweet… The possibilities are nearly infinite and the main tip for great tartines is to have a good bread. I suggest that you avoid using soft breads or brioches but rather go for a nutritious cereal based traditional loaf.

For this recipe, I have used guanciale which is also referred to as the Italian version of bacon still being very (very) far from bacon. Basically it’s smoked porc jowl. The taste of it is absolutely amazing, especially the fat having an intense meaty flavour making it perfect to cook with. 

RECIPE for 3 tartines

Prep time: 10 minutes          Cook time: 10 minutes

You will need:

  • 3 slices rye bread
  • 3 handful spinach
  • 2 leeks
  • 1 turnip
  • 1 small onion
  • 2 guanciale slices
  • 4-5 fresh walnuts
  • 1/2 tsp lemon juice
  • Walnut oil
  • Salt and pepper to taste


Wash the spinach and blanch it for 2-3 minutes in a steamer or in salted boiling water. Drain and place the spinach in a food processor with the lemon juice, a dash of walnut oil, salt and pepper. Mix until creamy and set aside.

Wash the leeks and cut it into small pieces as well as the onion. Heat up a pan with walnut oil and cook the onions and leeks on a medium-low heat until the texture is soft. They will taste incredibly nutty!

Thinly slice the turnip. In a pan on a medium-high heat put the guanciale to grill as bacon slices. As soon as the fat melts, add the turnips and cover with a lid until translucent. If the guanciale is not crispy enough, grill again for a minute on a high heat.

Toast the rye bread slices. Start with a thin layer of spinach cream. Add the leeks on top of it, then the turnip and guanciale. Chop some walnuts to top up the tartines.


If you wish to have the tartines looking similar to the picture, you can roll the turnip slices into a cone shape. Using a pastry bag, pour some spinach cream in it and fill the turnip cones before placing them on the tartines. You’ll have to make a very small cut to the pastry bag to have more control over the quantity of cream in the turnip.

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