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.