Cheese swirls with quail’s eggs and cress

Method

1. Preheat the oven to 200°C/?fan180°C/gas 6. Unroll the pastry onto a work surface and sprinkle with the parmesan, gruyère and cayenne pepper.
2. Take one of the long edges and roll up the pastry to form a swirl. With a sharp knife, slice into 34 thin rounds, then place on a baking sheet lined with baking paper. Chill until ready to cook.
3. Cook the quail’s eggs in boiling water for 2-3 minutes, then plunge into a bowl of cold water to stop them cooking further. Once cold, peel and set aside.
4. Bake the cheese swirls in the preheated oven for 8-10 minutes until golden brown. Remove to a wire rack to cool. Quarter the quail’s eggs and place 2 quarters on each of the cheese swirls on top of a little crème fraîche, then top with a sprinkling of celery salt and some cress. Serve straightaway.