nutella tartine

February 23, 2011


/tɑrˈtin; Fr. tarˈtin/[tahr-teen; Fr. tar-teen]

a fancy French open-faced sandwich topped with spreadable ingredients.
a piece of bread spread with butter, jam, etc.

When I was little I visited France, the Netherlands, and Belgium a lot for holidays with my family. If we ever stayed in a hotel, breakfasts were invariably comprised of tartine. I didn’t know that word for it back then but it was exactly that: crisp little toasts with butter, jam, marmalade, or chocolate spread on them.

Imagine my delight then, when I came across this idea from Dorie Greenspan: tartine de nutella.

It’s the perfect combination of those tartines we had as children, all fancied up. Crisp slices of baguette; salty, warm butter; tart marmalade with drizzles of rich, warm nutella; and finally crunchy, toasted hazelnuts and coarse, kosher salt. It’s quite honestly a dance party in your mouth.

If you’re not sure that all those flavours will work together, I urge you to just try it, because it’s so very beautiful and delicious and flavours really do work perfectly.

I think Dan said it best when I ran over to let him try a bite: “that’s the business”.

Nutella Tartine

adapted from Around My French Table by Dorie Greenspan


  • ¼ cup Nutella
  • 4 slices French baguette or other country-style loaf
  • 1½ tablespoons butter, melted
  • ¼ cup orange marmalade (I use Dundee)
  • kosher salt
  • Hazelnuts, toasted, (remove loose skins if you like; I left them on) and coarsely chopped, for topping
  1. Preheat the broiler. Line a baking sheet with aluminium foil.
  2. Put the nutella in a heatproof bowl set over a pan of simmering water and heat, stirring frequently, just until it is softened and warm.
  3. Brush one side of each slice of bread with melted butter, and put the bread, buttered side up, on the baking sheet. Run the bread under the broiler; pull it out when the slices are golden. Spread the marmalade over the hot bread and then generously drizzle each tartine with some warm nutella. Top with a few grains of kosher salt and some chopped hazelnuts.
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