GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you could save, plus you’ll receive a Smith and Co candle and diffuser set, valued at over $64.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Quail eggs Benedict tartlets


You'll need

200 gm shortcrust pastry (see note) 1 egg yolk mixed with 1 tbsp water, for egg wash 18 quail eggs 9 thin slices jamón Ibérico, halved (see note) To serve: finely chopped chives   Hollandaise 125 gm unsalted butter, coarsely chopped 2 tsp white wine vinegar ½ golden shallot, finely chopped 1 black peppercorn 1 fresh bay leaf 2 egg yolks To taste: lemon juice

Method

  • 01
  • Preheat oven to 220C. Roll out pastry to 3mm thick on a lightly floured surface and cut into rounds using a 4cm-diameter pastry cutter. Place on a baking paper-lined oven tray, prick the centre of each disc with the tines of a fork several times, brush with egg wash and bake until golden brown (5-10 minutes). Remove from oven and, while still warm, press lightly to flatten. Set aside.
  • 02
  • For hollandaise, melt butter in a small saucepan, remove from heat and keep warm (it should remain at blood temperature). Meanwhile, simmer vinegar, shallot, peppercorn, bay leaf and 35ml water in a small saucepan over high heat until reduced by half. Strain through a fine sieve into a heatproof bowl and cool to room temperature. Add egg yolks and whisk over a saucepan of gently simmering water until pale and creamy (4-6 minutes). Make sure you don’t let the mixture get too hot as it will curdle. Remove from heat and slowly ladle in butter, one ladle at a time, whisking vigorously until combined. Season to taste with sea salt and lemon juice and set aside in a warm place.
  • 03
  • Bring a saucepan of salted water to a simmer over low-medium heat. Stir water to create a slow-moving whirlpool, then carefully crack quail eggs into water in batches. Cook until just set (2 minutes), then remove using a slotted spoon and drain on kitchen paper. Keep warm.
  • 04
  • Place a folded piece of jamón on each pastry disc, top with a quail egg and spoon a little hollandaise over. Scatter with chives and serve immediately.
Note Russell Blaikie recommends sour cream shortcrust pastry by Carême, available from select delicatessens or substitute with another good-quality shortcrust pastry. Jamón Ibérico is available from Spanish delicatessens and select butchers.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Champagne will cut through the richness of egg yolk and hollandaise – something fresh and crisp with great acidity and structure such as a blanc de blancs.

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×