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

Name: Quail’s eggs béarnaise tartlets with mushroom and olive duxelles and asparagus au beurre
Yield: Serve 4
Ingredients: salt and freshly ground black pepper; 1 shallot, finely chopped; 12 quail’s eggs; 100 ml dry white wine; 300 g prepared shortcrust pastry; 2 tablespoons white wine vinegar; 30 g fresh white breadcrumbs; 1 teaspoon fresh thyme leaves; 2 tablespoons water; 175 g flat mushrooms, finely chopped; ½ teaspoon crushed white peppercorns; 3 free-range egg yolks; 175 g unsalted butter, clarified (see PG TIPS); 2 tablespoons chopped fresh tarragon; 1 tablespoon chopped fresh flat-leaf parsley; 25 g stoned black olives, finely chopped; 12 cooked asparagus tips, halved lengthways; 15 g unsalted butter; 1 teaspoon honey

Preparation info

Serve
4

Difficulty
Medium

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.

Ingredients

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

Dinner
Vegetarian

Method

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