Known as the black gold of food, highly prized Australian truffles are sold throughout the world. I’ve paired these beautiful black truffles from Western Australia with a potato galette, but if you can’t get fresh truffles, the potato galette is still delicious on its own. Peter Kuruvita's Coastal Kitchen
- 500 g Desiree or Dutch cream potatoes, peeled and halved
- 50 g black truffles
- 50 ml extra virgin olive oil
- 100 g speck, finely diced
- Freshly ground black pepper
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.
Resting time: 10 min
Preheat the oven to 180˚C.
Use a 3 cm pastry cutter, stamp out rounds from the potatoes and reserve the trimmings for another use. Using a mandolin or a sharp knife, slice the potato rounds into thin discs about 2 mm-thick.
Finely slice the truffles into rounds the same size as the potatoes and finely chop the offcuts. Set aside.
Line a 10 cm galette pan with baking paper (or a non-stick 15 cm crepe pan if you want to make a larger one). Place the pan over medium heat and drizzle a little oil over the baking paper. Arrange a layer of potatoes in the pan in a slightly overlapping circle, then sprinkle with a little speck and finely chopped truffle. Repeat the layers, finishing with a layer of potato. Cook for 3-5 minutes, making sure the base isn’t burning. Cover with another disc of baking paper and firmly press down on the baking paper. Transfer to the oven and cook for 10 minutes or until golden and tender. Remove from the oven and stand for 10 minutes.
To serve, invert the galette onto a serving plate. Top with the sliced truffle discs and finish with a grind of black pepper.