Quail Egg And Bacon Tartlets (Canastillas de Huevos)
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 Spain 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.
Quail Egg And Bacon Tartlets 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.
Quail Egg And Bacon Tartlets Instructions
For The Tartlets
1. 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.
2. 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.
1. 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.
2. 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.