Goat’s curd and quail egg tartlets

AT A GLANCE

  • Serves 20 people

  • 10 quail eggs (see note)
  • 200 gm fresh goat’s curd (see note)
  • ¼ cup (loosely packed) chervil leaves, finely chopped
  • 20 small tartlet cases (see note)
  • 2 tsp celery salt (see note)
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.

Recipe:

ANDY HARRIS

Photography:

WILLIAM MEPPEM

Styling:

ANDY HARRIS AND VANESSA AUSTIN

FEATURED IN

Nov 2007

Nov 2007

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