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Le Chaudron recipe
Tarte fine aux truffes
Thin potato and black truffle tart
⏱ 40 minServes 6Hard420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1sheet of all-butter puff pastry
30 g (1 oz)fresh Périgord black truffle
200 g (7 oz)ripe Mont d’Or cheese
200 g (7 oz)Charlotte potatoes (or other waxy potatoes)
2 tbspthick crème fraîche
1egg yolkfor glazing- 2 tbsptruffle oil
1 pinchfleur de sel and freshly ground pepper
- 1 sheet of all-butter puff pastry
- 30 g (1 oz) fresh Périgord black truffle
- 200 g (7 oz) ripe Mont d’Or cheese
- 200 g (7 oz) Charlotte potatoes (or other waxy potatoes)
- 2 tbsp thick crème fraîche
- 1 egg yolk for glazing
- 2 tbsp truffle oil
- 1 pinch fleur de sel and freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the potatoes and slice them 1 mm thin on a mandoline.Making it from scratch? See the puff pastry — ≈ 45 min
- Blanch in boiling salted water for 2 minutes, drain and pat dry.
- Lay the puff pastry on the lined sheet and prick with a fork.
- Spread thinly with crème fraîche and arrange the potatoes in a tight rosette.
- Scatter thin slices of Mont d’Or over and season with fleur de sel and pepper.
- Brush the edges with egg yolk and bake for 25 minutes at 210 °C (410 °F) fan until golden.
- At the last minute, shave the truffle over the tart and drizzle with truffle oil.
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