serves
2
prep
10 minutes
cook
1 hour
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 400 g onions
- 2 cloves garlic, chopped
- 4 sprigs thyme
- 50 g duck fat, melted and cooled, plus extra for brushing pastry
- 70 g bacon, diced
- 3 sheets filo pastry
- 1 tbsp crème fraiche, at room temperature
- salt
- 50 g whole black truffles
- coarsely ground pepper
Instructions
- Make the onion soubise: Peel the onions and slice them thinly. Cook onion, garlic and thyme in duck fat until tender but with no colour. Drain off excess fat from the pan.
- Chop the bacon then place it in a small sauce pan and bring to the boil. Drain the bacon then add it to the onions. Cook for 10 min on low heat. Add the crème fraiche then season with salt. Keep warm.
- Preheat the oven to 200°C. Prepare the filo pastry discs: sprinkle a touch of flour on your work bench. Lay down 1 sheet of filo pastry and brush with melted duck fat. Lay another sheet on top of the filo pastry and brush with melted duck fat. Lay a third sheet on top. Rest in the fridge for 20 minutes.
- Cut 2 14 cm discs from the filo pastry stack. Place on a baking sheet and cover with baking paper and another tray. Bake for 8-10 minutes or until golden and crisp. Remove from oven and rest.
- Cover the discs with the onion-lardon mixture. Make a beautiful rosette of truffle on top. Sprinkle each tart with salt and pepper. Transfer to serving plate and serve immediately.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
