Sourdough Party Smoked Brisket and Caramelized Onion Tartine Crisps
Thin, golden sourdough discard crisps air-fried until shatteringly crisp, topped with sweet caramelized onions, tender smoked brisket, garlic cream, and fresh thyme. A sophisticated appetizer that transforms pantry staples into show-stopping bites perfect for parties or casual gatherings.
- Prep
- 25 min
- Cook
- 35 min
- Wait
- 15 min
- Total
- 1 hr 15 min
- Makes
- 24 tartine crisps
Steps
Before you start
- Have sourdough discard at room temperature (use 100–150% hydration starter)
- Smoked brisket should be thinly sliced or shredded and at room temperature
- Preheat air fryer to 400°F (200°C) for 5 minutes
- Slice onions before you start; slice brisket into bite-sized pieces
Spread and oil sourdough discard
- Pour the 1 cup (240 ml) sourdough discard onto a sheet of parchment paper.
- Using an offset spatula or the back of a spoon, spread it into a thin, even rectangle roughly ⅛-inch (3 mm) thick—thinner sourdough will fry crispier.
- Drizzle with 2 tablespoons olive oil and sprinkle with kosher salt and freshly ground black pepper.
- Gently spread and smooth to coat evenly.
- Cut into 24 rough pieces (about 2½×2-inch / 6×5 cm each) using a knife or pizza cutter.
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Ready when: Spread thin and even, pieces cut
Tip: If your sourdough discard is very thick (less than 75% hydration), thin it with a teaspoon of water. Keep pieces roughly uniform in thickness so they cook evenly.
Air fry sourdough crispsOven 400°F / 205°C
- Transfer parchment and sourdough pieces to the air fryer basket in a single layer, working in two batches if needed.
- Air fry at 400°F (200°C) for 10–12 minutes, shaking the basket halfway through.
- The crisps are done when golden brown, crispy at the edges, and just slightly chewy in the center.
- Remove to a cooling rack.
- Repeat with remaining batch.
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Ready when: Golden brown, crispy, with slight chew in the center
Tip: Don't overcrowd the basket. The crisps will continue to firm up as they cool, so remove them while still slightly soft. They'll shatter beautifully once cooled.
Caramelize onions with thyme
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a 2-quart saucepan over medium heat.
- Once foaming, add the 3 sliced medium onions (about 450 g) and ¾ teaspoon kosher salt.
- Cook, stirring occasionally, for 18–22 minutes, until onions are soft, deeply golden, and smell sweet and nutty.
- In the last 2 minutes, stir in the minced garlic and fresh thyme leaves (about 3 sprigs, removed from stems).
- Taste and adjust salt if needed.
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Ready when: Onions are deeply golden, soft, and smell sweet and nutty
Tip: Stir frequently after the 10-minute mark to prevent sticking. Medium heat is key—high heat will brown them too quickly without tenderizing. If they stick, add a splash of water and scrape the bottom.
Make horseradish garlic cream
- While onions cook, whisk together ½ cup (120 ml) sour cream, 1½ teaspoons prepared horseradish, and 1 tablespoon finely chopped fresh chives in a small bowl.
- Season with a pinch of salt and freshly ground black pepper to taste.
- Set aside.
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Ready when: Cream is smooth and well combined
Tip: Don't overmix or the sour cream may become thin. Whisk just until combined.
Warm smoked brisket
- While the onions finish caramelizing, place the 8 ounces (225 g) smoked brisket (sliced or shredded) in a small, dry skillet over medium-low heat for 2–3 minutes, stirring gently.
- Just warm through—you want to maintain its tender texture.
- Transfer to a plate and tent with foil to keep warm.
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Ready when: Brisket is warmed through but not dried out
Tip: Gently warm the brisket just before serving so it's warm but still moist and tender. Overheating will toughen it.
Assemble tartines and serve
- Arrange the cooled sourdough crisps on a serving platter.
- Spread each crisp with about ½ teaspoon of the horseradish garlic cream.
- Top with a generous pinch of caramelized onions (about 1 teaspoon), then a small piece of warm smoked brisket.
- Finish with a whisper of fleur de sel if desired, and a tiny thyme leaf or small pinch of chopped chives.
- Serve immediately.
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Ready when: Tartines are assembled and ready to eat
Tip: Assemble just before serving so the crisps stay crispy. Pre-assembled tartines can sit for up to 5 minutes; any longer and they'll begin to soften from the toppings' moisture.
Good to know
Tips
- Use unfed sourdough discard at 100–150% hydration (fairly loose). Overly thick or stiff starter won't spread thinly and won't crisp properly. If your discard is thick, thin it with a little water.
- Air frying delivers the crispiest results, but you can also bake the crisps on parchment-lined baking sheets at 400°F (200°C) for 12–15 minutes, rotating halfway through.
- Don't assemble tartines more than 5 minutes before serving—the moisture from the toppings will soften the crisps. If making for a party, set up a simple assembly station and let guests build their own.
- For a vegetarian version, omit the brisket and top with an extra tablespoon of caramelized onions, a sprinkle of crispy sage leaves, and a crumble of aged cheddar or smoked gouda.
Make ahead
The sourdough crisps can be made up to 2 days ahead and stored in an airtight container at room temperature. The caramelized onions can be made up to 3 days ahead and reheated gently in a skillet. The horseradish garlic cream can be made up to 1 day ahead and refrigerated. Assemble tartines no more than 5 minutes before serving to keep crisps crispy.
Storage & reheating
Store sourdough crisps in an airtight container at room temperature for up to 2 days. Store caramelized onions covered in the refrigerator for up to 3 days; reheat gently in a skillet over medium-low heat. Store horseradish garlic cream covered in the refrigerator for up to 1 day. Do not freeze assembled tartines. Leftover brisket can be stored covered in the refrigerator for up to 3 days and reheated gently before using.
Substitutions
- smoked brisket, trimmed → Smoked salmon, shredded smoked turkey, or slow-roasted pulled pork. Any tender, smoky, or savory protein works. Adjust quantity to maintain bite-sized proportions.
- sour cream → Crème fraîche, Greek yogurt, or whipped cream cheese. Use the same amount. Each adds a slightly different tang and texture; all three complement the brisket and onions.
- prepared horseradish → Dijon mustard, whole-grain mustard, or wasabi paste. Use 1–1.5 teaspoons for a similar heat and sharpness. Adjust to taste.
- fresh thyme sprigs → Rosemary, sage, or a combination of fresh herbs. Use the same quantity. Rosemary is equally smoky; sage adds earthiness. Avoid delicate herbs like basil or dill.
