Recipe Great Taste Sites
GERBER WYSS
Crème de Truffe Noire, Pomme de Terre Fumée and Livèche du Jardin en Fine Tartelette. A dish that promises an explosion of flavors for an unforgettable romantic dinner. 
Tart dough
Ingredients:
500 gr flour
200 gr butter
10 gr salt
2 eggs
200 gr water
20 lovage leaves
Fraser flour, butter and salt. When no lumps remain, add eggs and water. Mix until dough forms.
Stir in the lovage by hand and refrigerate.
Roll out the dough thinly and evenly with a rolling pin, then line the small tartlet molds.
Baking time: 20 minutes at 150°C
Black truffle cream
Ingredients:
15 g black truffles
200 g grey oyster mushrooms from Cornaux (NE)
1 shallot
1 dl white wine
Mince the oyster mushrooms and shallot. Sauté in a pan, season with salt and pepper, then deglaze with white wine. Reduce over low heat for 10 minutes.
Blend together. Add the grated black truffle. Blend, then gas in a syphon. Keep in a cool place.
Smoked potato
200gr apples
5gr black truffles
Olive oil
Salt
3 lovage leaves
Cook potatoes in water for 15 minutes. They should still be slightly firm. Cool.
Smoke cold for 5 hours.
Dice the smoked potatoes and sauté in a hot pan with olive oil, salt, grated truffle and chopped lovage leaves.
Final assembly
Garnish the tart base with the warm potato brunoise.
Pour the light cream over the top using the syphon. Plant dried lovage leaves inside. Cut the black truffle into julienne strips and decorate the tartlet.
