Quail’s eggs béarnaise tartlets with mushroom and olive duxelles and asparagus au beurre

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

A delicious rich, buttery herb sauce coating soft-boiled quail’s eggs in a crisp pastry tart shell. An impressive starter for a special occasion dinner party.


  • 300 g prepared shortcrust pastry
  • 12 quail’s eggs
  • 12 cooked asparagus tips, halved


Preheat the oven to 190°C/375°F/gas mark 5. Roll out the pastry to line the tartlet tins. Fill with baking paper and baking beans and bake blind for 10 minutes