Pickled carrot and roast beef tartines

A tartine is a French open sandwich usually with a creamy spread, and this recipe certainly lives up to its name! Herby ricotta and goat's cheese combine with roast beef and pickled carrots. Delish!

By Jennene Plummer
  • 20 mins preparation
  • 10 mins cooking
  • 15 mins marinating
  • Serves 4
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  • 12 slice sourdough bread
  • 1/4 cup olive oil
  • 1 1/2 tablespoon red wine vinegar
  • 1 tablespoon caster sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon caraway seeds
  • 1 bunch baby carrot, finely sliced into rounds, leaves reserved
  • 250 gram fresh ricotta
  • 60 gram soft goat’s cheese
  • 1 tablespoon chopped dill, plus extra to serve
  • 200 gram rare roast beef, thinly sliced
  • 1/2 cup mung bean sprouts
  • 125 gram mixed heirloom tomatoes, sliced


  • 1
    Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
  • 2
    Brush both sides of bread with olive oil. Arrange in a single layer on tray. Season and bake for 6-8 minutes until crisp and golden. Cool on tray.
  • 3
    In a medium bowl, combine vinegar, sugar, salt and seeds, stirring to dissolve. Add carrot and toss to coat well. Set aside for at least 15 minutes to 1 hour.
  • 4
    In a medium bowl, blend ricotta, goat’s cheese and dill. Season and mix well. Spread each slice of toast with 2 tablespoons of mixture.
  • 5
    Top toast evenly with beef, sprouts, tomatoes and pickled carrot. Scatter with reserved carrot fronds and extra dill.


  • For a more substantial meal, accompany with potato salad or wedges.