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Quick and Easy Tartine With Truffle PatΓ© With Crispy Shallots

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Ingredients

  • A loaf of good rustic bread (I used a whole-grain loaf but use your favorite kind)
  • PatΓ© from your local store (unless you’re feeling adventurous and making it yourself)
  • Shallots
  • Olive oil
  • Butter

Instructions

For the shallots:

  1. Slice the shallots very thinly.
  2. In a skillet, frying pan, or Dutch oven, over medium-high heat add theΒ olive oilΒ and the shallots. As the shallots begin to sizzle, reduce heat to medium and cook until they become light brown and crispy. Remove from heat. They will continue to cook in the hot oil for a few minutes after removing them from the heat. And be careful not to burn them as they become a little bit bitter.Β 
  3. Set aside.

For the tartines:

  • Slice the bread to your desired thickness.
  • ButterΒ and thenΒ toastΒ the bread.
  • Spread a layer of patΓ© on the toasted bread.
  • Generously top eachΒ tartineΒ withΒ crispy shallots.
  • Serve immediately.

Notes

There is a very fine line between crispy shallots and burned shallots. Be careful not to burn them as they become a little bit bitter when overcooked.