Tartine with walnut pesto, pear and goat cheese

Marley Spoon – the meal box delivery service – works with twelve small, innovative Dutch producers. This means that you regularly come across a product from one of these small businesses in a recipe. This vegetarian tartine uses goat cheese from the organic care farm De Lingehof in Rhenoy. You can find the cheese at Marqt, among others. 

Preparing the pesto

Preheat the oven grill to 200°C. Add 1 handful of spinach, 1/2 of the walnuts, the basil leaves, peeled garlic and 2–4 tbsp oil to a tall bowl or cup. Blend with a hand blender until it still has a slightly coarse texture, but all the ingredients are well combined.

Preparing the salad

Halve the pear and remove the core. Cut one half into thin slices and the other half into bite-sized cubes. Also cut the beets into bite-sized cubes. Mix the pear and beet cubes with the remaining spinach and set aside.

Topping the ciabatta

Cut the ciabatta in half lengthwise and spread both sides with pesto. Then arrange a single layer of pear slices over the pesto and spread with goat cheese.

Grilling the tartine

Next, place the tartine on a baking sheet lined with parchment paper and grill for 3 to 5 minutes.

Making the dressing

Meanwhile, in a small bowl, mix 2 tbsp vinegar (preferably white wine vinegar), 2 tbsp oil, salt and pepper into a dressing. Toss the salad with the dressing and garnish with the remaining walnuts.

Slicing the tartine

Remove the tartine from the oven and allow it to cool slightly. Cut it into pieces and serve with the salad.

Recipe and photography: Marley Spoon