Italian Sausage & Fennel Tartlets With Quail Eggs Recipe

Ingredients For Italian Sausage & Fennel Tartlets With Quail Eggs Recipe

• 3 Sheets frozen shortcrust pastry, thawed
• 2 tablespoon Olive oil
• 200 gram Italian pork and fennel sausages, casings removed
• 100 gram Bacon, finely chopped
• 0.5 teaspoon Ground fennel
• 1 tablespoon Finely chopped tarragon leaves
• 0.5 teaspoon Dried chilli flakes
• 2 tablespoon Sour cream
• 50 gram Semi dried tomatoes, finely chopped
• 24 Quail eggs
• 6 No.s Pickled jalape , drained, sliced