Cooking instruction
Ingredienti per 4 persone: 500g ready puff pastry 200g Fontina Cheese 1 egg 30g Black Summer Truffle (tuber aestivum) cream by Tartuflanghe 1 tsp cream butter Preparation: In a bowl, mix the cream together with the black truffle cream. Cut the pastry in three parts and lay them in a dish. Dice the fontina cheese and place the cubes in a little cup. In a dish for oven, place a piece of oven paper. Lay the first piece of pastry on the dish and top with 1/2 truffle cream and some cubes of fontina cheese. Place the second slice of pastry at the top and then the cream and the fontina cheese and repeat it for a third time. Brush the top of the cake with the egg yolk and bake at 200° for about 15-20 minutes. Serve while hot.
