I picked up some beautiful aged organic Gouda in Amsterdam and I’ve been itching to use it ever since. A tartine is French for an open-sandwich. I know, I know—where does French come into it? No offence, my Dutch friends but it just doesn’t sound as pretty (and probably isn’t very accurate—my Dutch is pitiful), but if you insist on my blundering translation, here goes:
Boterham met kaas
Serves 2 (with a lot of additional sauce leftover for a macaroni cheese or lasagne):
1heaped tbsp flour
Grated nutmeg (approx. 1/2 tsp)
Freshly milled black pepper
1 bay leaf
100g mature gouda, grated
2 slices rye bread
Cornichons (baby gherkins) and pickled silverskin onions
Salad leaves and/or chives to garnish
Melt the butter on a medium heat. Add the flour and stir to a smooth paste (roux). Gradually add the milk, a dash at a time. Add the bayleaf and simmer for approx. 10 minutes, stirring constantly in a figure of eight motion until the sauce thickens. Grate in the nutmeg and grind in the black pepper, add half the grated cheese and stir until melted. Fish out the bayleaf and leave to cool.
Separate the egg yolks from the whites and stir the yolks into the cheese sauce. Whisk up the egg whites until light and fluffy, then fold in to the cheese sauce.
Toast the bread, then cover with sauce and the remaining grated cheese on one side. Grill until the cheese bubbles and turns a lovely crispy brown. Serve with cornichons, pickled onions, wholegrain mustard and a side salad (watercress makes for a lovely peppery contrast).
Freeze any remaining sauce to use in a lasagne, cannelloni or more cheese on toast Dutch-style!