Black truffle and apple pie

When I discovered filo dough, which is similar to puff pastry, I was reminded of a dish from days gone by–truffle en croûte. In my version, I add a touch of freshness with apple. This is a very light dish, one that we include in our tasting menu.

Prepare a pot of boiling water. Core the apples and cut each into 8 segments. Dip into boiling water for 5 seconds, drain and refresh in iced water. Liquidize the apple and place the liquid in a tall, narrow container. Chill in the freezer until the solids have risen. Remove with a slotted spoon. Pour the juice through a cloth filter.

For the apple jelly

Mix the apple juice and the agar-agar. Bring to a boil over a medium heat and skim. Leave to set in a flat dish 0.5 cm (1/4 in) deep for at least 3 hours. Cut into 10 x 5 cm (4 x 2 in) rectangles.

For the filo dough millefeuille

Brush off any loose flour from the filo dough sheets. Then brush one sheet with black truffle oil and top with another. Repeat with a third sheet. Cut into 10 x 5 cm (4 x 2 in) rectangles and arrange on two silpats. Place another silpat over the top to prevent the dough from rising. Bake at 210ºC / 410ºF until golden (3 or 4 minutes).

For the apple cubes

Cut the peeled apple into 0.5 cm (0.2 in) cubes. Place between sheets of moistened paper to prevent oxidation.

For the black truffle wafers

Wash the black truffles under a thin stream of water, scrubbing with a brush. Scrape with a sharp knife to remove the rough parts. Cut with a mandolin into 0.1 cm (0.04 in) slices. Dress with the black truffle oil and season with salt.

Place the filo dough in the center of a dish. Top with jelly cubes. Arrange 15 apple cubes on top of the jelly, in 3 rows of 5 cubes. Place a truffle wafer on top, covering the jelly and apple. Heat under a salamander for 6 or 7 seconds to lightly cook the truffle. Finish by sprinkling the truffle with a little Maldon salt and black truffle oil.