Buttery puff pastry, tangy goat cheese, grassy asparagus and salty prosciutto join forces with quail eggs for an incredible tart. These babies are ready to impress your next guests… or for you to enjoy yourself!
Line a tray with parchment paper.
Slice stuff pastry sheet in four. Score a line around each rectangle about 1 cm from the edge to create a border.
With a fork, prick the bottom of each rectangle to prevent the puff pastry from rising in the centre.
Spread goat cheese evenly between puff pastry, 1 tbsp per rectangle, making sure to not go over the border.
Remove the woody part of asparagus and cut to fit inside the border.
Place asparagus and prosciutto on puff pastry.
Brush milk on borders of all tarts and place in oven.
Bake for 15–20 minutes.
Add quail eggs and return to oven for another 2–3 minutes, or until egg whites are cooked but the yolk is still runny.
Once ready, plate tarts and garnish with chopped chives and enjoy!