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Asparagus and quail's egg tartlets
Ingredients
350g (12oz) ready-rolled puff pastry
1 egg, beaten
200g (7oz) soft crumbly goat's cheese (we used Rosary English Goat's Cheese)
12 thin asparagus tips, trimmed into 2½cm (1in) lengths
2tbsp finely chopped thyme leaves
6 quail's eggs, hard boiled, peeled and halved
1tbsp pink peppercorns
1 egg, beaten
200g (7oz) soft crumbly goat's cheese (we used Rosary English Goat's Cheese)
12 thin asparagus tips, trimmed into 2½cm (1in) lengths
2tbsp finely chopped thyme leaves
6 quail's eggs, hard boiled, peeled and halved
1tbsp pink peppercorns
You can use any soft, crumbly cheese in this recipe or, for a change, use a creamy blue cheese.
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Method
1. Preheat the oven to 220°C/200°C fan/Gas 7. Using a round 7½cm (3in) pastry cutter, cut out 12 pastry discs and place on a baking sheet lined with non-stick parchment. Score a circle about 2½cm (1in) in from the edge of each disc with a sharp knife and pierce the middle of each one with a fork. Brush with the egg.
2. Divide the goat's cheese between the 12 discs and place an asparagus tip on top of each one. Season well and sprinkle over the thyme leaves. Cook for 12-15 minutes or until they are risen and golden.
3. Remove from the oven and top each tartlet with a halved quail's egg, sprinkle over the pink peppercorns and serve warm or at room temperature.
Cook's Tip
Ready-cooked and peeled quail's eggs are now available in many supermarkets, which makes for less work and more time to spend with your guests.
Photographs Peter Cassidy; food styling Sunil Vijayakar
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