Crispy herb cake with roasted peppers and quail eggs

defrost filo pastry according to instructions. Preheat the oven to 200 ° C. Grease the baking sheet with parchment paper. Sprinkle thyme leaves from twigs. unfold filo pastry carefully, spread 8 sheets on the work surface and cover with basil oil. Sprinkle thyme leaves and coarsely ground salt and pepper. Fold sheets to triangles, cut off protruding edges and cover top with basil oil. Fold triangles one more time and place on baking sheet. cook filament triangles in a baking oven for about 10 minutes. Allow to cool and store in a well-sealed drum. Clean the pepper and cut it into narrow strips in length. Halving bars. Slice garlic and cut into slices. Bake the basilicum oil in a baking tin or small baking dish of paprika, garlic and 1 tablespoon. Sprinkle with salt and pepper.

Preheat the oven grill. Fry baking tin with paprika mixture about 10 cm under hot grill and roast pepper in approx. 5 minutes, stirring occasionally. Meanwhile grease small pancake pan with some basil oil. Knead quail eggs with knife and slide eggs into small pancake pan. Wash the tomatoes, put them in the pepper and cook for about 2 minutes until they are just open. Meanwhile, allow quail eggs to solidify on medium heat. Place a triangle of filo pastry on four plates, with a point to the back. Then create pepper strips. Put quail eggs and tomatoes on them. Place other crispy triangles at an angle, with a point to the front. Moisture of paprika mixture and some balsamic vinegar drizzle around tarts. Serve immediately.