Paul Gayler

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

Preparation info

  • Serve

    4

    • Difficulty

      Medium

Appears in

top 1000Pure Vegetarian

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

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