Olive & Quail Egg Tart

Ingredients

• 1 ½ cups plain flour
• 125g butter (cold and cubed)
• 2 egg yolks (reserve the whites for the tart filling)
• 1 ½ cups mixed pitted olives
• 10 - 12 quail eggs
• ½ cup grapes
• 2 eggs
• 2 egg whites
• ½ cup cream

Method

1. Preheat your oven to 180°C
2. Pour the flour into the base of your food processor using the blade attachment. Add cubed butter and pulse the mix until you get a fine golden crumb. Add the yolks and blitz until a dough forms.
3. Turn the dough out onto a floured surface and roll out to about ½ cm thick. Transfer the pastry into a small rectangle lamington or tart tin, press down the dough and trim the edges. Chill the prepared tart tin in the fridge while you prepare your filling.
4. Gently place the quail eggs into a small saucepan of water and bring to the boil, boil for a further three minutes then remove the saucepan from heat. Allow the eggs to get to room temperature in the water they were boiled in.
5. Once the eggs have cooled, peel them and rinse them under cool water. Take your chilled tart tin out of the fridge and arrange the olives, quail eggs and grapes on the base of the tart case. Beat the eggs and cream and pour the mix over the tart.
6. Bake the tart for 30-35 minutes or until golden.