Difficulty: Intermediate
Preheat the oven to 210°C (thermostat 7).
Heat the olive oil in a pan, add the minced garlic, and sauté for 2 minutes without browning. Stir in the tomato pulp, powdered sugar, and thyme. Cook over medium heat until the liquid evaporates completely. Season with salt and pepper, then reduce to very low heat to gently confit the puree.
Meanwhile, wrap the blinis tightly in aluminum foil and warm them in the oven for 10 minutes.
Melt the butter in a preferably non-stick frying pan. Gently break the quail eggs into the pan and cook over medium heat until the whites are just set, 2 to 3 minutes.
Using a sharp knife, trim the egg whites to a neat, round shape slightly smaller than the blinis.
Spread the hot blinis with the tomato confit puree. Top each with a quail egg, lightly season with salt, sprinkle with cracked pepper, and serve immediately.
For added depth of flavor, garnish with thin slices of black olives.
