Quail egg appetizer
Ingredients
Instructions
- 16 quail eggs
- 2 red peppers
- 1 onion
- 2 garlic cloves
- 6 sprigs of chives
- 200g Shortcrust pastry
- 2 tbsp. tablespoons olive oil
- 1 pinch Espelette pepper
- Rinse the peppers, cut them in half, remove the seeds and slice them finely. Peel and chop the garlic and onion. For the oil into a saucepan, add the minced garlic and onion, then the peppers. Salt, pepper. Leave to cook for 20 minutes, season at the end of cooking with the Espelette pepper.
- Preheat the oven to th. 7 (210°C). On a floured work surface, roll out the shortcrust pastry into a thin layer. Line 16 tartlet molds and prick the bottoms with a fork. Bake and cook until the pastry is golden brown. Unmold when out of the oven.
- Garnish each pie shell with the peppers. Make a hollow in each with a spoon. Crack 1 egg into each well, salt and pepper and bake for 5 minutes.
- Remove from the oven and place a few chopped chives on each tartlet. Serve hot.
Quail egg appetizer
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