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Thin tart with roasted tomatoes and summer truffle carpaccio Plantin
4
Convives
20
Préparation (min.)
25
Cuisson (min.)
Ingrédients
- Thin tart
- 1 puff pastry
- 4 ripe tomatoes
- 1 tablespoon of mild mustard
- 1 drizzle of olive oil - Plantin
- Fine salt
- Freshly ground pepper
- Truffle finishing
- 1 jar of Plantin summer truffle carpaccio
- A few drops of truffle juice
- 1 sprig of fresh thyme
Tomato and Truffle Tart: A Sunny Recipe Enhanced by Plantin Truffle
Seemingly simple, the Plantin tomato and truffle tart reveals its subtlety with the first bite. The golden, crispy puff pastry holds delicately roasted tomatoes that release their slightly sweet juices. This contrast between melting and crunchy textures creates an ideal base to welcome the aromatic richness of summer truffle.
The Plantin truffle carpaccio elegantly elevates the dish. Placed on hot, it spreads its woody and delicately nutty notes, transforming this recipe into an accessible gastronomic experience. A few drops of truffle juice perfect the balance by intensifying the aromas without ever overpowering them.
The Plantin truffle carpaccio elegantly elevates the dish. Placed on hot, it spreads its woody and delicately nutty notes, transforming this recipe into an accessible gastronomic experience. A few drops of truffle juice perfect the balance by intensifying the aromas without ever overpowering them.
Cuisinez cette recette avec les produits Plantin
Préparation
Preparation of Puff Pastry
Roll out the puff pastry on a baking sheet lined with parchment paper. Lightly prick the surface with a fork to prevent it from puffing up excessively during baking. Then spread a thin layer of mild mustard over the entire surface, leaving a slight border to allow the pastry to rise properly while baking.
Preparation of Tomatoes
Wash and slice the tomatoes into even rounds. Arrange them harmoniously on the pastry, slightly overlapping them. Lightly salt and pepper to enhance their natural flavor, then drizzle with olive oil to promote even and slightly confit cooking in the oven.
Baking the Tart
Bake the tart in a preheated oven at 180°C for about 25 minutes. The pastry should be golden and crispy, while the tomatoes should be slightly roasted and tender. Keep an eye on the baking to prevent the edges from browning too quickly.
Finishing with Truffle Carpaccio
Once out of the oven, immediately place slices of Plantin summer truffle carpaccio on the still-warm tart. The heat will release the subtle aromas of the truffle. Add a few drops of truffle juice to intensify the fragrance, then sprinkle with fresh thyme before serving.
Astuce(s) du Chef Plantin
Add the truffle carpaccio always out of the oven to preserve all the delicacy of its aromas. For an even crispier crust, pre-bake it for 5 minutes before adding the tomatoes. Use well-ripened tomatoes to ensure a naturally sweet and balanced flavor.
Pour aller plus loin
Which truffle to use for a fine tart?
The summer truffle is ideal for this recipe due to its delicate aroma that pairs perfectly with the tomato without overpowering it.
Can the tart be prepared in advance?
It is best to bake the tart in advance but add the truffle at the last moment to preserve its aromatic intensity.
How to prevent the pastry from becoming soggy?
Spread a thin layer of mustard or lightly precook the pastry to create a barrier against the moisture from the tomatoes.
Can the truffle carpaccio be replaced?
Yes, you can use truffle shavings or a drizzle of truffle oil as a more accessible alternative.
What to serve with this fine tart?
It pairs perfectly with a lightly dressed green salad or as a starter for a refined summer meal.
