Name: Goat’s curd and quail egg tartlets
Prep time: 10 min
Total time: 10 min
Yield: 20
Ingredients: 10 quail eggs (see note); 200 gm fresh goat’s curd (see note); ¼ cup chervil leaves, finely chopped (loosely packed); 20 small tartlet cases (see note); 2 tsp celery salt (see note)

Goat’s curd and quail egg tartlets

Australian Gourmet Traveller recipe for goat’s curd and quail egg tartlets

Champagne Cup — Goat’s curd and quail egg tartlets

Ingredients

10 quail eggs (see note)

200 gm fresh goat’s curd (see note)

¼ cup chervil leaves, finely chopped (loosely packed)

20 small tartlet cases (see note)

2 tsp celery salt (see note)

Method

Main

1.Cook quail eggs in boiling salted water for 2-3 minutes and refresh in iced water. Peel and halve lengthways.

2.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.

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.
Notes

Styling by Andy Harris

Styling by Vanessa Austin

Ingredients

Method

Main

Related stories