Recipe: Pea and Radish Tartine

by olivia hoffman

The return of bright, colorful days makes us want to rediscover the pleasures of the season’s bounty of fresh, new vegetables. Young carrots, crunchy radishes, melting peas and new potatoes are whispering suggestions in our ears for delectable gourmet recipes.

Straight from the garden to the dining table, our friend, chef and photographer, Franck Schmitt gave us 5 delicious ways to pull together spring vegetables in our May/June 2023 issue of the magazine. We are pleased to revisit one of his delicious recipes for a fresh and simple tartine – perfect for an appetizer or light dinner al fresco* in the garden.

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To see more of Franck Schmitt’s wonderful recipes, his apéro bites for spring delight the pages of our May/June 2025 issue. (And don’t miss his mouth-watering feature on apricots, appearing in our upcoming July/August summer in the south special!)

Photos & recipes by Franck Schmitt

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