For the shortcrust pastry
- 225g (8oz) plain flour
- 150g (5oz) butter
- 1 egg
- 1 onion
- 25g (1oz) butter
- 175g (6oz) chestnut button mushrooms
- Salt and freshly ground black pepper
- 1 teaspoon grain mustard
- To finish
- 2 tablespoons mayonnaise
- 8 quails’ eggs
- 16 asparagus tips
Make the pastry by rubbing the butter into the flour and forming it into a dough with the egg. Line four individual aluminium tart tins (12cm diameter) and bake them blind using baking beans.
Boil the quail’s eggs in salted water and run under cold water when they are done. Peel the quail’s eggs and keep them in cold water. Cook the asparagus tips in boiling salted water until just cooked and then run them under cold water and drain. Set aside.
Peel and finely dice the onion and gently cook in the butter. Chop the mushrooms finely and add to the pan. Season and continue cooking until the mushrooms are done.
Process the mixture in the food processor adding the grain mustard. Allow the mixture to cool then spoon into the cooked pastry cases. Drain the eggs and halve them.
Spoon a little mayonnaise on top of the tarts and decorate with halved quails’ eggs and asparagus spears.