Not going away this summer? Enjoy a taste of France on a plate with my mushroom and quail tarte fine. I will be demonstrating how to make this tasty dish at the Great Yorkshire Show this Thursday 12 July.
– 4 sheets filo pastry
– 4 quail eggs
– 4 quail breasts
– 200g mixed mushrooms
– 1 shallot
– Truffle oil
– White balsamic vinegar
– 50g butter
Brush each sheet of filo pastry with truffle oil. Using 10cm diameter moulds, form tartlets with the pastry and ensure that some extra pastry is left past the sides of the mould. Bake in the oven at 180°C until the pastry is golden.
In a frying pan, brown the mushrooms and finely chopped shallot with butter. Leave for 5mins approx. on high heat.
Poach the quail eggs in boiling water and 50ml vinegar for 90secs. Cool the eggs in an ice bath.
Mix some truffle oil with some vinegar. Add salt and pepper.
In a frying pan, fry the quail breasts with truffle oil until rosé.
Fill the tartlets with mushrooms, add a quail breast and egg on top. Season with the vinaigrette.
Serve with salad.