Périgord Truffle Tartlet

The Périgord Truffle Tartlet is a luxurious dish that showcases the renowned black truffles from the Périgord region of France. These truffles, often referred to as "black diamonds," are prized for their deep, earthy flavor and aromatic complexity. Cooking with Périgord truffles is an absolute delight, and the Périgord Truffle Tartlet is an elegant way to feature this exquisite ingredient.

Historical Background

Périgord black truffles have been a hallmark of French culinary heritage for centuries. Historically, these truffles have been found in the woodlands of southern France, primarily in the region of Périgord. They became famous in the 19th century, when French chefs began to incorporate them into dishes that dazzled European nobility. Today, they remain a symbol of opulence and are celebrated for their unique taste and aroma.

Ingredients

• Puff pastry - a rich, flaky pastry that provides the perfect crust for the tartlet.
• Périgord truffle - the star ingredient, lending its intense and earthy character to the dish.
• Cream - a luscious dairy addition that complements the truffle flavor.
• Egg - used to bind the tartlet filling.
• Parmesan cheese - adds a savory depth alongside the truffle.
• Butter - used to sauté and enhance the flavors of the ingredients.
• Chives - offers a mild onion-like flavor that pairs well with truffles.
• Salt - enhances the flavors of all components.
• Black pepper - freshly ground for a subtle kick.

Preparation

Preparing the Puff Pastry

Begin by thawing the puff pastry if it is frozen. Roll out the pastry on a floured surface to slightly increase its size if needed. Use a cutter to shape the pastry into circles that fit your tartlet molds. Chill the prepared pastry in the refrigerator while you prepare the filling.

Grating the Truffle

Carefully clean the Périgord truffle using a soft brush to remove any dirt. Once clean, grate the truffle finely or use a truffle slicer for paper-thin slices. Reserving a few slices for garnish, if desired.

Making the Filling

In a sauté pan, melt butter over medium heat. Add the grated truffle and gently sauté for a minute to let the aroma develop. Set aside to cool slightly.

In a mixing bowl, whisk together the cream and egg until smooth. Stir in the sautéed truffle, grated Parmesan cheese, chopped chives, a pinch of salt, and black pepper to taste.

Assembling the Tartlets

Preheat your oven based on the directions provided for your puff pastry. Remove the prepared pastry from the refrigerator and press each piece into a tartlet mold. Divide the filling evenly among the pastries.

Cooking Process

Place the tartlets in the oven and set a cooking timer for 15-20 minutes or until the pastry is golden and the filling is set. Observe carefully to avoid over-baking as this could alter the cream’s delicate texture.

Serving and Enjoyment

Remove the tartlets from the oven and allow them to cool slightly before garnishing with the reserved truffle slices and additional chopped chives. Serve the Périgord Truffle Tartlet warm, possibly with a glass of white wine or Champagne, which complements the rich, earthy flavors of the tartlet superbly.