Alsatian tartine

Ingredients

• 500 grye bread flour
• 375 mlwater
• 1½ tspsalt
• 1 sachetdried baker’s yeast
• 200 gcooked roast pork
• 150 gsauerkraut
• 200 gthick crème fraîche
• 3 tbspwholegrain mustard
• 6gherkins
• 8new potatoes

Instructions

1. 1

   Make the bread

   For a bread machine, add the cold water, salt, flour and yeast to the pan in that order, then run the wholemeal bread programme. To make the dough by hand, mix the flour and salt in a large bowl. Make a well, add the yeast and gradually pour in the warm water. Mix with a wooden spoon, then knead for 6 minutes until smooth and pliable. Cover with a clean tea towel and leave in a warm place for 30 minutes. Turn the dough onto a floured work surface, flatten it into a square and fold the corners into the centre. Shape into a ball, place on a lightly oiled baking tray, cover and leave to rise for 40 minutes. Preheat the oven to 240°C 15 minutes before the end of the rise. Slash the top, dust with a little flour and bake at 220°C for 35 minutes with a small ovenproof dish of water in the oven. Leave the loaf to cool for 2 hours before cutting 4 thick slices.

2. 2

   Prepare toppings

   Boil the potatoes in their skins for 15–20 minutes; they should remain firm. In a bowl, mix the crème fraîche with the wholegrain mustard and a little pepper. Drain the sauerkraut well, roughly chop it and mix it with 3 tablespoons of the mustard cream. Thinly slice the roast pork and cut the gherkins into rounds.

3. 3

   Assemble tartines

   Spread the sauerkraut mixture over the 4 slices of rye bread. Arrange the thin slices of roast pork on top, followed by a few gherkin rounds.

4. 4

   Serve with potatoes

   Serve the tartines with the potatoes while they are still warm, and put the remaining mustard cream alongside.

What is an Alsatian tartine?

A tartine is an open-faced sandwich: a slice of bread topped with savoury ingredients. This version takes its cues from Alsace in eastern France, pairing rye bread with sauerkraut, pork and mustard.

The combination works because the pork and crème fraîche bring richness, while sauerkraut and gherkins add a sharp, salty contrast. Warm new potatoes turn the tartines into a filling meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 825 calories, 29g protein, 119g carbs, 24g fat.

The rye bread and potatoes provide most of the carbohydrates, while crème fraîche contributes much of the fat. Roast pork supplies most of the protein, with smaller amounts from the bread and dairy; serve with a generous side of vegetables if you want a more balanced plate.

The rye bread base

Flour and yeast: the recipe makes the rye loaf from scratch, using a bread machine or the hand method. The hand method includes kneading, rising and cooling before the loaf is sliced.

Thick slices: cut four substantial slices once the loaf has cooled for 2 hours. A well-cooled loaf is easier to slice neatly and gives the toppings a sturdy base.

Balancing the mustard cream

Mustard and crème fraîche: stirring them together makes a creamy, tangy sauce for both the sauerkraut and the finished meal. The method seasons it with a little pepper.

Sauerkraut: drain it thoroughly and chop it roughly before mixing in 3 tablespoons of the sauce. This helps keep the bread from becoming soggy and spreads the flavour through the topping.

Keeping the potatoes firm

Boiling: cook the potatoes in their skins for 15–20 minutes, as directed. Start checking towards the shorter end of that range so they do not become too soft.

Doneness: they should be tender enough to eat but still firm. Keeping the skins on during cooking helps the potatoes hold their shape.

Building each tartine

Sauerkraut first: spread the creamy mixture over the bread, then add the thinly sliced pork. This order keeps the pork visible and makes the topping easier to portion.

Gherkins last: scatter the rounds over the pork just before serving. Their sharpness lifts the richer cream and meat.

Planning the timing

The listed total time is 35 minutes, but the hand-made bread method also specifies 30 minutes of resting, 40 minutes of rising, 35 minutes of baking and 2 hours of cooling. Allow for those stages if following that method from scratch.

Bread machine option: the recipe gives a wholemeal bread programme as an alternative for mixing and baking the loaf. Once the bread is ready and cool, the toppings and potatoes are prepared separately.

What to serve alongside

New potatoes: serve them warm beside the tartines, with the remaining mustard cream on the side. Their mild flavour balances the sauerkraut and gherkins.

Portioning: divide the toppings across the four bread slices, then serve two potatoes per person if the potatoes are similar in size.

Recipe notes & tips

• Drain the sauerkraut well so excess liquid does not soften the bread.
• Slice the cooked pork thinly so it is easy to eat on the tartines.
• Let the loaf cool for the full 2 hours before slicing, as the method specifies.
• Keep the potatoes in their skins while boiling to help them stay intact.
• Set aside the remaining mustard cream to serve at the table.

Variations

• Use leftover pork: thinly slice cooked roast pork that you already have.
• Adjust the mustard: use a little less wholegrain mustard for a milder cream.
• Add fresh herbs: scatter chopped parsley over the tartines just before serving.
• Serve extra sauerkraut: offer some on the side for a sharper, more cabbage-forward plate.

Common mistakes to avoid

• Wet sauerkraut: drain it thoroughly before mixing it with the cream to avoid a soggy topping.
• Overcooked potatoes: check them between 15 and 20 minutes so they stay firm.
• Warm bread slicing: wait for the full 2-hour cooling period for cleaner slices.
• Too much topping: spread the mixture evenly over the four slices so each tartine is manageable.
• Skipping the rise: when making the dough by hand, allow the stated 30-minute rest and 40-minute rise.

How to store

Store leftover toppings and potatoes separately in covered containers in the fridge and use within 3 days. Reheat the potatoes until hot; assemble the tartines just before serving, as topped bread can become soggy in storage.

Frequently asked questions