Quail egg & salmon tarts

Make it a dinner party to remember with these gourmet tarts. Parmesan pastry makes them extra special.

Recipe «Quail egg & salmon tarts» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 200g can red salmon, drained, bones and skin discarded, flaked, 1 tbsp finely chopped flat-leaf parsley, 2 tbsp whole-egg mayonnaise, 1 tsp grated lemon zest, 1 tbsp lemon juice , 8 quail eggs*, cooked in boiling water for 3-4 minutes for hard-boiled, halved, 1 punnet mustard cress*, or chopped flat-leaf parsley, to garnish, 175g plain flour , 50g parmesan, grated, 110g unsalted butter, 1 egg yolk.

Ingredients:

• 200g can red salmon, drained, bones and skin discarded, flaked 
• 1 tbsp finely chopped flat-leaf parsley 
• 2 tbsp whole-egg mayonnaise 
• 1 tsp grated lemon zest 
• 1 tbsp lemon juice 
• 8 quail eggs*, cooked in boiling water for 3-4 minutes for hard-boiled, halved 
• 1 punnet mustard cress*, or chopped flat-leaf parsley, to garnish 
• 175g plain flour 
• 50g parmesan, grated 
• 110g unsalted butter 
• 1 egg yolk 

Instructions

1. For pastry, whiz flour, parmesan, butter and a pinch of salt in a food processor to combine. Add yolk and 2 tablespoons chilled water, then whiz until mixture forms a smooth ball. Enclose in plastic wrap and chill for 30 minutes, then roll out to 2-3mm thick on a floured surface. Use to line eight 8cm loose-bottomed tartlet pans. Chill for 30 minutes.
2. Preheat oven to 200°C. Line tarts with baking paper and fill with pastry weights or uncooked rice. Bake for 15 minutes, then remove paper and weights and cool.
3. Use a fork to mash salmon with parsley, mayonnaise, zest and juice. Season with salt and pepper. Divide mixture among the tarts, then top with a halved quail egg. Serve garnished with cress or parsley.