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Quail and Quail Egg Tartlets with Confit Onions, Truffles, Bacon and Wild MushroomsTheWorldWideGourmet.com

Flavors of England

Total time: more than 2 hr

Oven temperature: 160° C (325° F)
Preparation time: 30 minutes
Refrigeration time for the pastry: 4 hours
Cooking time: Under an hour

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:198.6 kcal

Proteins:11.4 g

Fats:12.7 g

Carbohydrate:9.4 g

Fibers:0.6 g

Sugar:1.9 g

Cholesterol:79 mg

Sodium:241.9 mg

Calcium:46.8 mg

Energy:1439 kcal

Proteins:82.8 g

Fats:91.9 g

Carbohydrate:68.1 g

Fibers:4.4 g

Sugar:14.1 g

Cholesterol:572.2 mg

Sodium:1753.5 mg

Calcium:339.1 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

quails

16

poached quail eggs

200

g

chopped mushroom caps

100

g

summer truffles and other mushrooms

**Confit onions

4

nice onions, sliced

50

g

bacon, in small pieces

100

g

heavy cream

50

g

butter

salt and pepper

vegetable oil

250

g

white flour

65

g

butter

1

egg yolk

60

g

water

30

g

sugar

5

g

salt

METHOD

Making the pastry

  1. Make the pastry 4 hours in advance so that it firms up and loses some of its elasticity;
  2. rub the butter and flour together until crumbly;
  3. in a bowl, combine the other ingredients; gradually blend into the first butter/flour mixture;
  4. roll into a ball; cover with plastic wrap and refrigerate.
  5. Roll out the pastry on a lightly floured surface.
  6. Line 4 well-buttered brioche molds with pastry. Refrigerate until completely chilled or until ready to use.
  7. Bake in a 160°C. (325°F.) oven for 15-20 minutes.
  8. Remove from the oven; cool and unmold.

Confit onions

  1. Gently cook the onions in butter with a pinch of salt; drain in a strainer to remove the excess liquid and butter;
  2. Sauté the bacon bits in a few drops of oil until browned; drain;
  3. Pour the cream into the same skillet and reduce by half; add the onions and bacon; season with salt and pepper.

Preparing the quails and finishing

  1. Roast the quails in a 200°C. (400°F.) oven for 6 minutes; let rest for 10 minutes; cut in half; debone the breast but leave the bone in the leg.
  2. Poach the quail eggs by breaking them into boiling water to which a little vinegar has been added;
  3. Remove with a strainer once the white begins to coagulate; refresh in cold water and set aside. Just before serving, reheat briefly by immersing them in boiling water for a few seconds with a strainer.
  4. Cook the spinach and drain. Divide among the tartlets.
  5. Sauté the mushrooms and summer truffles; season with salt and pepper; place on the spinach.
  6. Add a spoonful of confit onions and cover with 4 quail eggs;
  7. Garnish with boned quail and serve immediately.

WINE SUGGESTIONS

Sangiovese

Chardonnay

Pinot Grigio



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