4 People / 60 Mins

Mushroom tart, poached quail eggs and Béarnaise

By Rob Cooper of The Kings Head, Wye, Ashford

Mushroom tart, poached quail eggs and Béarnaise

Ingredients

  • Pastry
  • 120g flour
    Pinch of salt
    90g butter – diced
    2 – 3 tbsp cold water
    Juice of 1 lemon
  • Mushroom Filling (duxelles)
  • 50g butter
    4 shallots – chopped
    350g cep mushrooms – chopped
    Salt & pepper
    2tbsp Madeira
    150l white wine
  • Béarnaise sauce
  • 2 tbsp white wine vinegar
    30g shallots – chopped
    10 peppercorns
    4 egg yolks
    250g clarified butter
    Salt
    Juice of ½ lemon
    4 tbsp tarragon – chopped

Method

As served at The Kings Head, Wye, Kent, by head chef Rob Cooper

Rub butter into flour

Add salt, water & lemon juice

Incorporate to make pastry

Rest for 20mins

Line individual tart cases & blind bake

Duxelles

Sweat shallots in butter

Add mushrooms & liquids

Simmer until liquid reduced (about 20mins)

Season

Béarnaise

Reduce vinegar, shallots & peppercorns by 2/3

Whisk eggs & reduction over a bain marie until forming ribbons

Take off heat & slowly whisk in clarified butter until fully incorporated

Season

Add chopped tarragon

Poach 12 quail’s eggs in water with a splash of vinegar

Assembly

Fill tart case with mushroom filling & warm through in the oven for 2mins

Put 3 quails eggs on each tart & top with Bearnaise sauce

Serve with a green salad

Created by

Rob Cooper

Some old, some new, all tasty

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