Recipe for Quails' egg tarts
- Makes 24
- You will need two mini muffin tart tins.
- For the shortcrust pastry:
- 225g (8oz) plain flour
- 150g (5oz) butter
- 1 egg
- For the filling:
- 1 onion
- 25g (1oz) butter
- 175g (6oz) chestnut or button mushrooms
- Salt and pepper
- 1 teaspoon grain mustard
- 2 tablespoons mayonnaise
- 12 quails' eggs
- Paprika for garnish (optional)
Make the pastry by rubbing the butter into the flour until it resembles fine breadcrumbs. Add the egg and combine it to form a soft dough. Line the mini muffin tart tins with pastry. Boil the quails' eggs in water for three minutes. Cool in running water, then peel and cut in half. Preheat the oven to 200C (400F, Gas mark 6). Peel and finely dice the onion. Sweat the onion in the butter until softened. Chop the mushrooms and add to the pan. Season and continue cooking until the mushrooms are done. Process the mixture in the food processor with the mustard. Carefully fill the tart cases with the mixture and bake in the oven for about 15-20 minutes or until cooked. Cool in the tins, when they are cool enough to handle turn each one out with the point of a knife. To serve, spoon a teaspoon of mayonnaise on top of each tart and then place half an egg on top. To finish sprinkle a little paprika.
