Miss GoGo and I were exploring the local ethnic markets one morning and found plain non dessert pre baked mini pastry tart shells and I couldn’t resist! Do you know how hard it is to find mini tart shells!?! Anyways I picked them up without a specific plan for them…lol.. After a few more stops at the Asian markets, I had a plan!
I had seen a picture of a savory quail egg tart but hadn’t saved the recipe because it was homemade tarts and I don’t have mini tart pans.. as of yet.. But the idea was very basic for me so I opened the fridge, cupboard, and made Quail Egg Savory Tarts! So yummy and a great start to Surf and Turf dinner.
The recipe idea is pretty basic. You need a tomato based sauce, minced meat, peas or capers, and quail eggs. Some fresh pepper on top doesn’t hurt either, but my house loves pepper and it pretty much goes on everything! For this round, as it is 90% sure to change next time, I used sausage, capers, and basil marinara sauce, and it was so good!
Savory Quail Egg Tart!
4 Small Pastry Tarts, not dessert variety! If frozen/raw, bake them per the instructions.
4 Quail Eggs, 1 per tart
1 oz Sausage, you could also use cooked ground beef or chorizo
2 tsp Capers, you could use peas instead
2 tbsp Tomato sauce, you could use plain tomato sauce or spaghetti/marinara depending on what you have.
Step 1) If needed, bake tarts and let them cool. Preheat the oven to 350 degrees and mince up your meat into small bits.
Step 2) Into cool tarts, place a small amount of tomato sauce. Enough to cover the bottom and a little more. For these small tarts it was ½ tbsp maybe.
Step 3) Add just a small amount of meat and capers. Enough to fill about ⅓ of the tart but leave space for the egg.
Step 4) Add Quail Egg into the tart. Remember a good solid whack on a sharp edge is the best way to open a quail egg; their shell is way tougher than the standard chicken egg we are used to.
Step 5) Back at 350 for about 10 minutes or until egg white is cooked and yolk is starting to set. If you like full cooked egg yolk, cook for another minute or two.
This recipe is very scalable for more servings! Enjoy!