Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast. Slicing the leeks with the grain prevents them from falling apart into mush after getting caramelized. This recipe from Botanica is part of Healthyish Superpowered, a dinner series honoring female activists and chefs across the country, in partnership with Caviar.
Recipe information
Yield
4 servings
Ingredients
Caramelized Leeks
Tartine Assembly
Preparation
Caramelized Leeks
Step 1
Slice leeks crosswise into 3" pieces, then lengthwise into thin matchsticks. Heat oil in a large skillet over medium. Add leeks; season with a pinch of salt. Cook, covered, stirring and tossing occasionally (and reducing heat if needed to avoid getting color on leeks at this point), until leeks are soft, 8–10 minutes. Add rosemary, Aleppo-style pepper, and lemon zest. Continue to cook, stirring often, until leeks are golden brown and caramelized, 5–10 minutes longer. Remove from heat and stir in lemon juice; season with salt.
Tartine Assembly
Step 2
Toss beans with lemon juice and 2 Tbsp. oil in a medium bowl; season with salt and black pepper.
Step 3
Drizzle toasts with oil and rub with garlic clove. Top toasts with a dollop of caramelized leeks and a big spoonful of dressed beans. Season with Aleppo-style pepper, then sprinkle lemon zest and chives over.
