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Quail egg and sausage tart served in slices on a white plate.
Tasty sausage and quail egg tart

Quail Egg & Sausage Tart

Author: Flavelo
Recipes Cakes and Desserts Appetizers
This recipe is an elegant fusion of classic Quiche and savory tart. The magic of puff pastry lies in its rise: steam generated between layers of butter and dough expands, creating a flaky lift. Using quail eggs isn't just aesthetic; their small size ensures the yolk remains creamy while the tart is fully baked, offering a perfect bite.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 510 kcal
🌍 Cuisine French Bistro

Ingredients

Equipment Needed

  • Tart pan or pie dish
  • Fork
  • Parchment Paper

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 400°F (200°C). Finely chop the shallot.

Tip: A hot oven is crucial for the pastry 'shock' needed to rise.
2 ✓

Sauté the shallot in butter, then add the sausage meat. Cook until browned and crumbled. Drain excess fat and let cool completely.

Tip: Hot filling melts the raw pastry butter, causing a 'soggy bottom'. Cooling is essential.
3 ✓

Line the tart pan with pastry. Prick the bottom with a fork (docking) to prevent bubbling. Spread the cooled sausage mixture over the base.

Tip: Docking ensures an even bake.
4 ✓

Mix cream and cheese, then pour over the sausage. Bake for 15-18 minutes until the edges puff and turn golden.

Tip: The cheese custard binds the meat filling.
5 ✓

Remove from oven, carefully crack the quail eggs on top. Return to oven for 3-5 minutes.

Tip: This sets the whites while keeping the yolks jammy.
6 ✓

Let rest for 5 minutes before serving.

Tip: Resting firms up the custard for easier slicing.

Recipe FAQ

Why didn't the edges rise?
The pastry likely got too warm. The butter must remain cold until it hits the oven to create steam.
How to keep the eggs runny?
Don't add them at the start! Quail eggs cook fast. Add them only for the final 3-5 minutes of baking.

Ingredients

  • 1 sheet Puff Pastry (thawed, approx 10 oz)
  • 8 whole Quail Eggs
  • 9 oz Sausage Meat (casing removed)
  • 1/2 cup Heavy Cream
  • 2 oz Gruyère or Emmental Cheese (grated)
  • 1 medium Shallot
  • 1 tbsp Butter