Tidbits With Quail Eggs

Preparation:

Preparation: Blend the flour with the grated cheese, the aromatic herbs, 100 g of butter, half a liter of cold water and salt in a mixer until you have a homogeneous paste. Let it rest in the fridge for 30 minutes, wrapped in a sheet of plastic wrap. Heat 2 tablespoons of oil in a pan, add the mushrooms, the carrot cut into small pieces and cook over medium heat for about 15 minutes. Add salt, add the sherry, let it evaporate and switch off. Boil the quail eggs for 3 minutes from the moment of boiling, peel them and cut them in half. Finely chop the shallot and put it in a pan with the pepper and vinegar. Let it evaporate until the liquid is reduced by half, remove the pepper and, off the heat, add the egg yolks and the remaining butter. Beat with a small whisk until the sauce thickens, season with salt and let it cool. Roll out the pastry into a thin sheet, cut out twelve squares of 6 cm on each side and line twelve round molds with a diameter of 4 cm. Fill them with mushrooms, place half a quail egg on top and cover with the prepared sauce. Bake in the oven previously heated to 200 degrees for about 25 minutes and serve immediately.