Cassoulet de Truffes

Miniature Truffle Pie

Preparation info

  • Difficulty


  • To Serve


    as an Entrée

Appears in

Monsieur Rousselet remembers with nostalgia the days when Gordes still celebrated its October fête day by leading a steer through the streets. Its fate? To become ‘une bonne daube de boeuf’ for the whole village, served with a village-sized Tian de Courge baked in the wood-burning oven of the local boulangerie, but an older one remains - the stalking and eating of truffles by enthusiasts. Gabriel Rousselet bakes the costly ‘black pearls’ in puff pastry with only the marginally less princely wild cèpes as seasoning.


  • 1 fresh black truffle 1-1/2 oz/25-40 g, scrubbed
  • 1 oz/25 g Chanterelles or ceps (or cultivated mushrooms if necessary) finely chopped
  • salt and pepper
  • 1-2 tbsp/ 15-30 ml warm water
  • 1/2 oz/10 g very good unsalted butter
  • 2-3 oz/ 50-75 g puff pastry
  • 1 egg, beaten


Preheat the oven to 450°F/230°C/gas 8. Use an earthenware dish, just big enough to hold the mushrooms, water and butter without overflowing. Put the truffle in the middle and surround with the other mushrooms. Season, sprinkle with water and dot with butter. Poll out the puff pastry to 1/8 in/ 3 mm thickness, spread over dish and seal the edges. Brush with beaten egg and bake for 20-25 mins until golden. Serve immediately.