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Thin Tart with Autumn Truffle, Celery Cream, and Summer Truffle Paste
4
Convives
40
Préparation (min.)
20
Cuisson (min.)
Ingrédients
- 320 g of celeriac (≈ 80 g for assembly, 240 g for the mousseline)
- 40 cl of milk
- 32 g of unsalted butter
- A pinch of grated nutmeg
- 0.5 g of coarse salt
- 24 g of summer truffle paste (Plantin)
- ½ sheet of puff pastry
- Garnish & finishing
- 40 g of fresh Burgundy truffle
- Fleur de sel
- Decoration: celery leaves, edible flowers
An Elegant Starter that Marries Plant Finesse and Truffle Intensity
The meeting of melting celery and truffle, between summer and autumn, gives rise to a delicate truffle tart that is as elegant as it is flavorful. The crispy puff pastry contrasts with the sweetness of a celery mousseline enhanced by summer truffle paste, while thin slices of fresh autumn truffle complete the presentation.
This truffle tart recipe highlights a subtle alliance, where the plant finesse of celery responds to an intense and perfectly balanced truffle aroma. In this gastronomic starter of truffle and celery, the interplay of textures adds depth: silky celery cream, delicate flaky base, and precise plating for a presentation that is both simple and refined.
Designed as a seasonal gastronomic starter, it illustrates an autumn cuisine full of nuances, accessible to passionate cooks. The choice of truffle paste in the kitchen allows for a consistent enrichment of the mousseline, while the plating of a gastronomic starter gives the dish its elegant and contemporary dimension.
This truffle tart recipe highlights a subtle alliance, where the plant finesse of celery responds to an intense and perfectly balanced truffle aroma. In this gastronomic starter of truffle and celery, the interplay of textures adds depth: silky celery cream, delicate flaky base, and precise plating for a presentation that is both simple and refined.
Designed as a seasonal gastronomic starter, it illustrates an autumn cuisine full of nuances, accessible to passionate cooks. The choice of truffle paste in the kitchen allows for a consistent enrichment of the mousseline, while the plating of a gastronomic starter gives the dish its elegant and contemporary dimension.
Cuisinez cette recette avec les produits Plantin
Préparation
Celery Cream with Truffle Paste
Peel and trim the celery root. Cut 4 slices of 5 mm and 4 slices of 2 mm using a mandoline, then set them aside for assembly. Cut the remaining celery into thin slices. Cook the celery in milk with a pinch of nutmeg and coarse salt, at a simmer. Drain and then blend with butter until a smooth mousseline is achieved. Incorporate the summer truffle paste and adjust the seasoning. This step is essential for achieving a truffled appetizer with a creamy texture and clear flavor.
Truffle Thin Tart Base
Place the puff pastry between two baking sheets with a weight to ensure even cooking and a flat surface. Bake blind for 20 minutes at 180 °C, then cut out 9 cm discs using a cookie cutter. Set aside. This crispy base structures the truffle tart and creates a pleasant contrast with the celery mousseline, while maintaining the refined spirit of an easily executed truffle recipe.
Preparation of Celery for Plating
Using a 9 cm stainless steel ring, cut discs from the reserved celery slices. Hollow out the center with a 7 cm ring to form rings. Also cut small 2 cm circles to create the rosette. Blanch quickly in salted boiling water, then immediately refresh in ice water, and dry carefully. This preparation contributes to the plating of a gourmet appetizer by providing clarity, structure, and visual elegance to the plate.
Assembly and Finishing of the Gourmet Truffle and Celery Appetizer
On each plate, place a disc of puff pastry, then top with a celery ring. Fill the center with the celery cream with truffle paste and smooth carefully. Form a rosette by alternating small celery circles and thin slices of fresh autumn truffle. Finish with a pinch of fleur de sel, a drizzle of olive oil, and a few celery leaves or edible flowers. This results in a precisely presented autumn truffle tart, ideal as an autumn truffle appetizer.
Astuce(s) du Chef Plantin
This fine tart pairs perfectly with a refined white wine from Jura (Savagnin, Chardonnay) or Burgundy, whose freshness and aromatic complexity will enhance the truffles and celery cream.
Pour aller plus loin
Which truffle to use for a fine tart?
The autumn truffle or Burgundy truffle is ideal for this type of recipe. Its delicate aroma pairs perfectly with mild ingredients like celery.
How to prepare celery cream to accompany the truffle?
Celery cream is made by cooking celeriac in cream or milk before blending it finely. Its creamy texture enhances the truffle's aroma.
Can truffle paste be replaced in the recipe?
Yes, it is possible to use truffle bits or a few slices of fresh truffle. Truffle paste simply intensifies the flavor in the preparation.
What bread to use for a fine tart?
A country bread or slightly toasted rustic bread works very well. It adds crunch while supporting the cream and topping.
