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Cute little tarts! Cute little quail eggs! Cute little salad! Cute little… dressing! Cute cute cute. Even the goats who made the milk for this cheese are cute. Everything about this dinner is cute. Why the heck do you have a tiny egg? Well, because you’re going to bake it right on top of the tart when you heat it up! I’ll just cut right to the point here. To reheat the cute little tarts, preheat your oven to 375. Make a nice little divot in the top of the tarts, and crack the egg right in there! Pop the tarts in the oven and bake for 6-10 minutes, until the egg is cooked to your liking! I like a runny yolk, so I would go for about 6 minutes- just until the white is cooked through. Once it’s done, pull that tart out, pop it out of the aluminum tin, and onto a plate. Dress up the salad with the dressing, season with salt and pepper, and enjoy!