These savory Mini-egg Buckwheat Tarts make a delicious and adorable addition to brunch, lunch, or dinner. Featuring a savory buckwheat crust, these mini tarts are filled with tomato sauce, peas, bacon, and a quail egg. Be sure to follow the instructions closely to obtain the perfect result. The mini tart crusts should be blind baked before adding any fillings. You can also use chicken eggs, if you do not like or cannot find quail eggs.
- 140 grams all purpose flour
- 140 grams buckwheat flour
- 125 grams butter (very cold and cubed)
- 100 milliliters water (cold)
- 1 tablespoon tomato sauce
- 1 peas (sprinkling of)
- 1 bacon (sprinkling of either, or chorizo, diced)
- 1 quail egg
- In a food processor, add the 2 flours, the butter, and the salt. Pulse until the dough starts to look like wet sand and the butter is incorporated.
- Stream in the water until the dough starts to form a ball and comes away from the edges.
- Grease and flour a mini-tart pan.
- Turn the dough out onto a lightly floured work surface and roll it out to a 2-millimeter thickness.
- Cut out circles a little bigger than the size of the tart pan and carefully fit them into each mold.
- Preheat the oven to 180 degrees Celsius.
- Freeze the tart pan for 10 minutes.
- Remove from the freezer and bake the tarts for 10 minutes.
- Remove from the oven but do not turn it off. Into each tart mold, spoon a little tomato sauce, smoothing it out over the bottom. Sprinkle with some peas and chorizo or bacon. Bake for another 8 minutes.
- Remove from the oven again but do not turn it off. Crack a quail egg into each tart, being careful not to break the yolk. Return to the oven to bake for 2 minutes more.
PER SERVING *
|Calories480Calories from Fat250|
|% DAILY VALUE*|
|Calories from Fat250|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.