- 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
- Salt
- Freshly ground pepper
Instructions
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.
This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits
