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