Fresh Pea & Capriole Goat Cheese Tartines with Summer Veggies


This dish was prepared by Bistronomic owner and Chef Martial Noguier at the SOAR Farmers Market on Tuesday, June 27th.

Yield: 4 Tartines


  • 4 slices of bread, 1/2 inch thick and toasted
  • 1/2 cup fresh peas
  • 2 tsp fresh lemon juice
  • 3 tsp extra virgin olive oil
  • 1 tsp creme fraiche
  • kosher salt and freshly-ground black pepper, to taste
  • 4-6 tender asparagus stalks, cut into 2 inch pieces
  • 2 summer onions, white parts sliced into thin strips
  • a handful of fresh parsley, watercress leaves or pea shoots

In a food processor, combine 1/4 cup of peas, goat cheese, creme fraiche, olive oil and lemon juice until blended but still a bit chunky. Season with the salt and pepper, to taste. Spread onto the toasted bread and top with the remaining peas, aspargus, onion, herbs and olive oil. Finish with salt and fresh pepper; serve immediately.