Goat’s curd and quail egg tartlets
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Serves
20
Cooking Time
Prep time 10 mins
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10
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quail eggs (see note)
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200 gm
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fresh goat’s curd (see note)
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¼ cup (loosely packed)
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chervil leaves, finely chopped
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20
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small tartlet cases (see note)
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2 tsp
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celery salt (see note)
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1
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Cook quail eggs in boiling salted water for 2-3 minutes and refresh in iced water. Peel and halve lengthways.
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2
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Combine goat’s curd and chervil in a bowl, season to taste with freshly ground black pepper. Spoon into tart cases. Top with half a quail egg, scatter with celery salt and serve.
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Note Quail eggs are available from David Jones Food Halls and select butchers. Tartlet cases and goat’s curd are available from
Simon Johnson and select specialty food stores. Celery salt is available from
Herbie’s Spices and supermarkets.
RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Andy Harris and Vanessa Austin