Crispy Truffle Tart with Onion Confit and Smoked Bacon

Credit: Credit: Rina Nurra

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)


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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Joël Robuchon