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Goat’s curd and quail egg tartlets

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

By Andy Harris
  • 10 mins preparation
  • Serves 20
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Goat’s curd and quail egg tartlets


  • 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)


  • 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.

  • Author: Andy Harris