Crispy Truffle Tart with Onion Confit and Smoked Bacon

Credit: Credit: Rina Nurra

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