Tapa of mini-tartlets with quail eggs Recipe

• Pastry dough:
• 140g all-purpose flour
• 140g buckwheat flour
• 125g butter
• 1 pinch salt
• 100ml cold water
• Huevos al plato, per tartlet:
• 1 quail egg
• 1 small handful peas (a 3-year-old handful...)
• 1 small handful diced Spanish jamón or chorizo
• 1 tsp good tomato sauce (preferably homemade)

Directions