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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 Starters
This recipe is an elegant fusion of the classic French 'quiche' and savoury pies. The magic of puff pastry (pâte feuilletée) lies in physical rising: steam generated between the layers of dough and butter spreads the sheets apart accordion-style. The use of quail eggs is not merely an aesthetic decision; their size allows the yolk to remain creamy whilst the rest of the pie is cooked through, offering a perfect dipping experience.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 510 kcal
🌍 Cuisine French Bistro

Ingredients

Equipment Needed

  • Low-rimmed pie dish or tart tins
  • Fork for docking
  • Baking parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 200°C (180°C Fan). Finely chop the shallot, squeeze the sausage meat out of the casing (if any).

Tip: The oven must be completely hot when inserting the pastry, this 'heat shock' initiates the rising of the layers.
2 ✓

In a frying pan, sauté the onion in butter until translucent, then add the sausage meat. Fry until crumbly (like minced meat) and golden brown. If it releases too much fat, drain it off, then let cool.

Tip: Hot filling would melt the butter layers of the raw pastry, resulting in a 'bacon-like', flat pastry (this is one cause of a 'soggy bottom').
3 ✓

Smooth the cold puff pastry into the tart tin. Prick the bottom with a fork so steam can escape and the centre doesn't puff up. Scatter over the cooled sausage mixture.

Tip: Docking helps the pastry bake evenly and preserves space for the filling.
4 ✓

Mix the cream with the grated cheese, and pour evenly over the sausage. Bake the tart for approx. 15-18 minutes until the edge of the pastry begins to rise and turns golden brown.

Tip: The mixture of cheese and cream forms a kind of 'custard' which holds the filling together.
5 ✓

Pull out the tray, and carefully crack the quail eggs onto the top of the tart. Return to the oven for a further 3-5 minutes.

Tip: This way the egg white just sets (coagulates), but the yolk remains creamy. If you like it hard, bake together with the tart from the start.
6 ✓

Remove, let rest for 5 minutes, then serve warm.

Tip: During resting, the filling firms up slightly, making it easier to slice.

Recipe FAQ

Why didn't the pastry edge rise?
The pastry likely warmed up during processing. The butter must remain cold until the moment it enters the oven to generate steam.
How does the egg stay runny?
Do not crack the quail egg on at the start of baking, as it will cook hard in 25 minutes. Add it in the last 3-4 minutes of baking time.

Ingredients

  • 1 pack Butter puff pastry (chilled, approx. 270g)
  • 8 whole Quail eggs
  • 250 g Sausage meat (good quality)
  • 100 ml Double cream
  • 60 g Gruyère or Emmental cheese (grated)
  • 1 whole Shallot
  • 1 tbsp Butter (for frying onion)