AT A GLANCE
|01||Cook quail eggs in boiling salted water for 2-3 minutes and refresh in iced water. Peel and halve lengthways.|
|02||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.