Leek and truffle tart

Name: Leek and truffle tart
Prep time: 1 h
Total time: 1 h
Ingredients: Coarse salt; 4 ounces foie gras, trimmed and cut into ½-inch cubes; 4 ounces black truffle, thinly sliced, any trimmings reserved; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 6 pound leeks, trimmed, well washed, and chopped; 6 tablespoons butter; 4 rounds puff pastry or other dough, each 5 to 6 inches across and about ¼ inch thick; 4 rounds puff pastry or other dough, each 5 to 6 inches across and about ¼ inch thick

Preparation info

Makes at least
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is not very difficult, nor that time-consuming. You can make it without the foie gras, but not without the truffles—so why not go all the way? It’s a super recipe, and quite filling: A whole tart is an adequate main course, or it can be cut into two or even four for appetizers.

Ingredients

4 rounds puff pastry or other dough, each 5 to 6 inches across and about ¼ inch thick

Main course
Starter
Pie

Method

Preheat the oven to 400°F. Use a nonstick baking sheet or cover any baking sheet with a piece of parchment paper. Arrange the disks of pastry on the sheet, prick them with a fork, and bake<