Finely chop the onion and sauté it over low heat in a pan with a little olive oil.

Chop the zucchini the same way and add it to the onion to sauté.

When ready, spoon the sautéed mixture into the tartlet shells, filling them to the brim.

Cut the piquillo pepper into thin strips and place a couple of small strips in each tartlet.

Place a shrimp on top of the pepper.

Fry the quail eggs and place one on top of each tartlet. Add a pinch of flaky salt to each egg and garnish with finely chopped chives.

Enjoy!