Note: I was sent some quail eggs from Spring Creek Quail Farms in order to write this post. Opinions are mine alone.
I love a recipe that looks fancy, but really takes minimal effort, like this recipe for Prosciutto Asparagus and Quail Egg Tarts, adapted slightly from a Spring Creek Quail Farms recipe, created by Chef Andrea Monzon. When Spring Creek Quail Farms contacted me with a bunch of quail egg recipes, I jumped at the opportunity!
Spring Creek Quail Farms, a small, family-owned, zero-waste farm in Saint Anns, Ontario, offers a small but powerful, nutritious alternative in the Egg aisle: quail eggs. Quail eggs have long captivated food enthusiasts with their exquisite taste, enticed health-conscious consumers with their remarkable nutritional benefits and have been viewed as a delicacy by many communities. Spring Creek Quail Farms eggs can be found in multiple stores across the US and Canada.
Ingredients:
- 1 sheet puff pastry
- 1 (4 oz log) goat cheese
- ~40 pencil asparagus spears
- 4 slices prosciutto, torn into pieces
- 1 tablespoon milk
- 8 quail eggs
- chives, chopped, to taste
Line a cookie sheet with parchment paper or a silicone mat (paid link). Preheat your oven to 400 degrees F.
Add the pastry sheet to the cookie sheet and slice into four even pieces.
Use a knife to score a ~1/2 inch border around the edge of each puff pastry.
Prick the bottom of each puff pastry piece in the middle multiple times with a fork.
Crumble the goat cheese evenly on each puff pastry piece, making sure not to go over the border.
Cut your asparagus spears to fit inside the border of the puff pastry pieces. Add the asparagus on top of the goat cheese, pressing down lightly into the goat cheese.
Top each puff pastry with one slice of prosciutto, torn into pieces.
Add the milk to a small bowl and brush the milk onto the borders of each puff pastry piece.
Add the tarts to the oven and bake for about 15 minutes, or until the edges of the tarts are browning.
While the tarts bake, open your quail eggs. The best way to open them is using quail egg scissors – paid link – or use a paring knife to slice off the top of the wider end of the quail egg and add to a small bowl.
Remove the tarts from the oven.
Top each tart with two quail eggs, then return to your oven for another 3-5 minutes, or until the egg whites are just cooked and the yolks are still runny.
Garnish with chopped chives and serve.
These are even better than you are imagining!
All of the ingredients work so well together. I gobbled up two of these in no time!
Prosciutto Asparagus and Quail Egg Tarts
Ingredients
- 1 sheet puff pastry
- 1 4 oz log goat cheese
- ~40 pencil asparagus spears
- 4 slices prosciutto torn into pieces
- 1 tablespoon milk
- 8 quail eggs
- chives chopped, to taste
Instructions
- Line a cookie sheet with parchment paper or a silicone mat.
- Preheat your oven to 400 degrees F.
- Add the pastry sheet to the cookie sheet and slice into four even pieces.
- Use a knife to score a ~1/2 inch border around the edge of each puff pastry.
- Prick the bottom of each puff pastry piece in the middle multiple times with a fork.
- Crumble the goat cheese evenly on each puff pastry piece, making sure not to go over the border.
- Cut your asparagus spears to fit inside the border of the puff pastry pieces.
- Add the asparagus on top of the goat cheese, pressing down lightly into the goat cheese.
- Top each puff pastry with one slice of prosciutto, torn into pieces.
- Add the milk to a small bowl and brush the milk onto the borders of each puff pastry piece.
- Add the tarts to the oven and bake for about 15 minutes, or until the edges of the tarts are browning.
- While the tarts bake, open your quail eggs. The best way to open them is using quail egg scissors, or use a paring knife to slice off the top of the wider side of the quail egg and add to a small bowl.
- Remove the tarts from the oven.
- Top each tart with two quail eggs, then return to your oven for another 3-5 minutes, or until the egg whites are just cooked and the yolks are still runny.
- Garnish with chopped chives and serve.
nice
nice recipe