Great, tasty and easy to make tartlets of British chef Ren Behan. Delicious and suitable also as a diner or a starter.
Preparation time 20 minutes .. Baking 2 x 5 minutes
INGREDIENTS .. 6 pers
- 6 squares of puff pastry (or gluten free version of)
- 2 chipolata sausages
- 100 g smoked bacon
- 6 kwartel eggs
- 6 tsp tomato purée
- chopped chives
Preheat the oven to 200°C/gas mark 6.
Cook the bacon and the sausages on a baking tray for 15 minutes, or until cooked through. Set aside to cool slightly.
Unroll the pastry onto a lightly floured board and cut into six rectangles. Using a sharp knife, score a border 1cm from the edge so that it looks like a picture frame, but being careful not to cut all the way through the pastry.
Spread 1 tsp of tomato purée over the centre of each tartlet, leaving the border clear. Chop the cooked bacon and sausages into small pieces and scatter over the tomato base, leaving a small area in the centre for the egg.
Transfer the pastry rectangles to a baking tray lined with baking parchment, leaving a small gap in between each tartlet.
Bake in the oven for 5 minutes, by which time the pastry border should have puffed up around the edge. Carefully crack a quail egg into the centre of each tartlet and bake for a further 5 minutes.
Remove from the oven and scatter each tartlet with some chopped chives before serving immediately.