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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 by 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 fine tart with autumn truffle and celery cream is a refined starter that highlights the subtle balance between the sweetness of celeriac and the aromatic power of truffle. The crispy puff pastry serves as a base for a creamy celeriac mousseline flavored with summer truffle paste, creating a delicate and gourmet alliance.
At the time of plating, thin slices of fresh Burgundy truffle enhance the dish and add an elegant and fragrant touch. This delicate and visually appealing recipe will delight lovers of gourmet cuisine and exceptional products.
At the time of plating, thin slices of fresh Burgundy truffle enhance the dish and add an elegant and fragrant touch. This delicate and visually appealing recipe will delight lovers of gourmet cuisine and exceptional products.
Cuisinez cette recette avec les produits Plantin
Off-season
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
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Préparation
Celery Cream with Truffle Paste
Peel and trim the celeriac. Cut 4 slices of 5 mm and 4 slices of 2 mm using a mandoline for assembly. Cut the remaining celeriac into thin slices. Cook the celeriac in milk with a pinch of nutmeg and coarse salt at a simmer until tender. Drain and blend with butter to achieve a smooth mousseline. Incorporate the summer truffle paste and adjust the seasoning. Set aside.
Puff Pastry Base
Place the puff pastry between two trays with a weight and bake blind for 20 minutes at 180 °C. Then cut out discs of about 9 cm in diameter using a cookie cutter. Set aside.
Preparation of the Celery
Using a 9 cm stainless steel ring, cut discs from the reserved celery slices. Hollow out the center with a 7 cm ring to create rings. Also cut small circles of about 2 cm for the rosette. Blanch them quickly in boiling salted water, then immediately cool them in ice water. Drain and dry thoroughly.
Assembly and Plating
Place a disc of puff pastry on each plate. Top with a celery ring and fill the center with the truffle celery cream, smoothing the surface. Create a rosette by alternating small circles of celery and thin slices of fresh Burgundy truffle. Finish with a pinch of fleur de sel, a drizzle of olive oil, and a few celery leaves or edible flowers for decoration. Serve immediately, still slightly warm.
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.
