These simple quail egg and bacon tartlets are delicious little morsels perfect as hors d’ouevres during a dinner party. They are a common tapa in Spainish cuisine known as canastillas de huevos, and there are only 6 ingredients. Actually only four ingredients if you use premade tartlet shells, which is totally acceptable.
Quail eggs are popular where I live in Europe, but if they are not available near you, you will have to make the tartlet shells bigger. Otherwise the egg will spill over. I have a few different tartlet recipes on this site such as my Pear and Blue Cheese Tartlets, and my Salmon Mousse Tartlets and these are even easier.
Ingredients
- 150 grams Flour. All purpose flour works just fine in this recipe.
- 75 grams Butter. Cold.
- 1 Egg Yolk; chicken.
- 4 strips Bacon; chopped.
- 12 Quail Eggs.
- Salt; to taste.
Instructions
For The Tartlets
- Place the flour on a table and make a crater in the middle. Add the butter (cold), egg yolk, salt, and a tablespoon of water. Knead the mixture into a dough and place in the dough into the fridge for 30 minutes.
- Roll out the dough into a thin sheet and line tartlet molds. Poke a fork into the bottom and sides, and bake in the oven at 165 Celsius for 10-15 minutes, or until baked through.
To Finish
- Chop up the bacon and cook it for a bit in a hot skillet. When cooked, put on a paper towel lined plate to dry.
- Into the tartlet shells, add some bacon then crack a quail egg on top of it. Sprinkle with some more bacon, and a little bit of salt, and place into the oven at 175 Celsius for 5 minutes. Serve the quail egg and bacon tartlets hot.
Recipe
Quail Egg And Bacon Tartlets (Canastillas de Huevos)
These Quail Egg and Bacon tartlets are a popular Spanish tapa and they make a great passed hors d’ouevre at dinner parties. Easy to make and easier to eat!
Ingredients
- 150 grams Flour
- 1 Egg Yolk
- 75 grams Butter cold
- 4 strips Bacon chopped
- 12 Quail Eggs
- Salt to taste
Instructions
For The Tartlets
- Place the flour on a table and make a crater in the middle. Add the butter (cold), egg yolk, salt, and a tablespoon of water. Knead the mixture into a dough and place in the dough into the fridge for 30 minutes.
- Roll out the dough into a thin sheet and line tartlet molds. Poke a fork into the bottom and sides, and bake in the oven at 165 Celsius for 10-15 minutes, or until baked through.
Finishing
- Chop up the bacon and cook it for a bit in a hot skillet. When cooked, put on a paper towel lined plate to dry.
- Into the tartlet shells, add some bacon then crack a quail egg on top of it. Sprinkle with some more bacon, and a little bit of salt, and place into the oven at 175 Celsius for 5 minutes. Serve the quail egg and bacon tartlets hot.
