A loaf of good rustic bread (I used a whole-grain loaf but use your favorite kind)
Paté from your local store (unless you’re feeling adventurous and making it yourself)
For the shallots:
Slice the shallots very thinly.
In a skillet, frying pan, or Dutch oven, over medium-high heat add the olive oil 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.
For the tartines:
Slice the bread to your desired thickness.
Butter and then toast the bread.
Spread a layer of paté on the toasted bread.
Generously top each tartine with crispy shallots.
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.