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Friday, November 16, 2012

tomato, quail egg & goat's curd tapa

A tapa with a difference!

This is a simple yet delicious little dish that can be put together quickly. Allow at least 45 minutes from start to end for draining and cooking. They can be served at room temperature if you need to make them in advance otherwise serve them straight from the oven.

Serves: 6


6 small tomatoes but not cherry tomatoes - they are too small
1 x 200gm goat's curd
6 quail eggs
50gm unsalted butter
Sea salt and cracked black pepper
Any little green leaf for garnish


Cut a tiny slice off the top of each tomato so they are able to sit up without rolling over. Cut another slice off the base end of each one and remove the seeds and membrane with a small spoon.

Leave the tomatoes to drain thoroughly, upside down, on kitchen paper for at least 30 minutes.

Fill each tomato with a spoonful of soft goat's curd, to about the three quarter mark.

Crack a quail egg into the top of each tomato.

Grease a small overproof pan and place the six tomatoes inside.

Bake at 180C until the quail egg is set. Roughly this takes about 6-7 minutes but watch them closely. You don't want to overcook the eggs.

Meanwhile, melt the butter in a small pan and cook until just on browning point. Don't let it burn. Remove from the heat and set aside.

Place the tomatoes on little dishes. Drizzle with hot butter, sprinkle with sea salt and a few grindings of black pepper, add the garnish and serve immediately.

I like to provide small (children's) cutlery with hot tapas even though and in this case, the whole tomato can be placed in the mouth.

NB. If goat's curd is unavailable substitute with a small piece of goat's cheese.

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