Crispy Truffle Tart with Onion Confit and Smoked Bacon
- 4 large whole black truffles
- 2 cloves garlic
- 2 ¾ ounces goose fat, very white (80 g)
- 3 sheets phyllo dough
- 3 tablespoons butter, softened (50 g)
- 14 ounces pearl onions or spring onions (400 g)
- 2½ ounces smoked side pork (70 g)
- 1 tablespoon crème fraîche
- 2 teaspoons aged Madeira (10 ml)
- Fleur de sel
- Freshly ground pepper
Step 1: Tart
Brush the truffles and peel. Cut into 84 slices, each 1/16 inch (1 mm) thick. Spread out over plates.
Trim the slices using a 1¼-inch (3-cm)-diameter cutter. Finely chop the scraps.
Peel and halve a garlic clove.
Cut out 5-inch (13 cm)-diameter disks in parchment paper, and rub eight of them with the cut garlic. Brush with a little goose fat. Do the same with the truffle slices, on both sides.
Place one paper disk over a 5½-inch (14-cm)-diameter stainless steel baking sheet, then arrange 21 truffle slices over the disk to form a rosette.
To do so, begin by placing a truffle slice in the center. Make a ring of seven slices around it in a clockwise direction and overlapping slightly. Then make another ring next to it, in a counterclockwise direction using 13 truffle slices.
Repeat the operation using three more round baking sheets.
Cover each rosette with a paper disk and another baking sheet. Set aside in the refrigerator for at least 3 hours.
Preheat the oven to 400°F (200°C). Spread a sheet of phyllo over the work surface, and coat with a thin layer of butter. Cover with a second sheet of phyllo and coat with butter. Place a third sheet of phyllo on top.
Use a cutter or a baking sheet and a paring knife to cut out four 5-inch (13-cm)-diameter disks. Place the pastry disks on a large baking sheet on top of parchment paper disks. Cover each one with another paper disk, and press another baking sheet on top.
Remember that phyllo pastry dries out very quickly when in contact with air, so don’t take any sheets out of their wrapper until it is time to use them. Carefully wrap any sheets you aren’t going to use, and store them in the vegetable crisper drawer of the refrigerator.
Bake the tart bases for 8 to 10 minutes, and remove from the oven when golden. Remove the baking sheets and paper.
While the phyllo disks are baking, begin cooking the onions. Peel and thinly slice the onions. Cook without browning in the rest of the goose fat with one chopped garlic clove.
Chop the bacon and add to the onions. Season with salt and pepper. Cook for 10 minutes over low heat. Add the truffle scraps. Heat very gently to release their aroma before adding the crème fraîche. After 2 minutes, add the Madeira, then season to taste. Keep warm.
Cover the pastry disks with the onion-and-bacon mixture (use a stainless steel ring mold, if necessary).
Step 2: Plating
Remove the truffle disks from the refrigerator. Carefully remove the top baking sheet and the paper. Turn face down over the onion confit, leaving the other paper disk and baking sheet in place.
Place in the oven for a few seconds to heat. Remove the baking sheet and paper disk, then sprinkle each truffle tart with a few grains of fleur de sel.
Transfer the tarts to warm plates, and season with a pinch of freshly ground pepper. Serve immediately.
This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits
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