Tartine’s sweet morning bun has been the darling of San Francisco pastry lovers for years. Lead viennoisier Fausto Echeverria’s savory version trades the bun’s sugary cinnamon-orange streusel filling for a piquillo pepper and almond mixture inspired by Catalan romesco sauce. The kitchen team at Tartine roasts and preserves their own fresh piquillo peppers, but a good-quality jarred version is a fine substitute. After baking, sprinkle the warm buns with finely shredded Manchego.
Fermented and layered with loads of butter, Tartine's signature croissant dough is the building block for so many more flaky twists, buns, and danishes.
Featured In: How to Make the Best Ultra-Buttery Croissants
- 8 oz. canned roasted piquillo peppers, drained and coarsely chopped (about 2 cups)
- 1⁄4 cup roasted almonds, coarsely chopped
- Leaves from 1 bunch Italian parsley
- 2 garlic cloves, chopped
- 1⁄2 tsp. kosher salt
- 1⁄2 tsp. freshly ground black pepper
- 2 tbsp. extra-virgin olive oil, plus more for brushing and garnishing
- 1 large egg yolk
- 2 tsp. heavy cream
- 1 batch Tartine’s Croissants dough (pg. 28), prepared through Step 7
- Bread flour, for dusting
- 1 cup shredded Manchego cheese