Recipe Swap: Dreams in HD Spring Vegetable Tartine with Grilled Meyer Lemon

Today, I’m thrilled to be teaming up once more with Molly of Dreams in HD (you can find our first recipe swap here). If you’re not familiar with Molly’s site, then you should head over asap!  Molly features interiors, recipes, fashion, art and travel  as well as her beautiful photos, many of which are for sale at her Etsy shop.  We decided on lemons as the main ingredient since they’re so light and refreshing and ideal for so many spring dishes.  Molly made these insanely delicious looking tartines with grilled meyer lemons and I whipped up some sparkling meyer lemon cocktails over on her blog. So, be sure to keep both in mind when you’re planning your next dinner party or just a quiet evening at home for two.

Hello Taffeta & Tulips readers! When Kate asked me if I wanted to collaborate on a recipe post that incorporated lemons I jumped at the chance. Kate has been one of my long-time blog friends and I absolutely love her effortless sense of style that is evident in everything from her fashion to her recipes.

I fell in love with tartines on my first trip to Paris, and have visited the infamous Poilâne Bakery’s Cuisine de Bar {one of Ina Garten’s favorites} on every trip since. I think what makes tartines so special is that they are incredibly simple, focusing on a few high-quality seasonal ingredients. They are the perfect treat for a relaxing weekend lunch paired alongside a simple mix greens salad.

While exploring my local farmer’s market on Saturday I spied some vibrant yellow Meyer lemons, beautiful mushrooms, creamy goat chevre, microgreens, and crusty rustic bread, and instantly knew that I wanted to pull all of these ingredients together into a simple spring vegetable tartine. A favorite local eatery had served grilled lemon slices on top of bruschetta last spring and I’ve been daydreaming about it ever since, so I thought that would be a fun addition to the recipe. Feel free to embrace your inner Italian and eat the lemon slices {rind included!} or simply just leave it on the tartines as a pretty garnish.

Thank you so much for inviting me to post on your blog Kate! If you’d like to follow along with my day to day adventures in travel, food, and design, visit Dreams in HD. You can also connect with me on Instagram, Pinterest, Facebook, and Twitter. Bon appétit!

Spring Vegetable Tartine with Grilled Meyer Lemon
Serves 2

INGREDIENTS
2 thick slices of crusty bread {I used a rustic country}
1 tablespoon butter
3 oz goat cheese at room temperature
3/4 c shelled sweet peas
1 1/2 c sliced mushrooms
1 tbsp lemon zest
2 thin slices Meyer lemon, grilled
Microgreens
Extra virgin olive oil
Fleur de sel

Preheat oven to 375 degrees. Lightly brush both sides of bread with olive oil. Bake bread on a baking sheet until golden brown – about 6 minutes per side.

Meanwhile, melt butter in a pan and sauté mushrooms until soft. Add peas and a sprinkle of salt, and continue sautéing until peas are cooked through. Turn off heat and set aside.

When the bread is golden, remove from the oven and spread with goat cheese. Add heaping spoonfuls of vegetable mixture, followed by microgreens and lemon zest. Top each tartine with a grilled Meyer lemon slice, and finish with a sprinkle of fleur de sel and a drizzle of olive oil. Enjoy!

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