Fennel Sausage and Egg Tartlets

Delicate pastry shells filled with sausage and eggs make an elegant first course for a formal brunch. The pastry can be prepared in stages over three days: Make the dough one day, roll it out and line the pans the next day, and bake the third day. Other favorite sausages can be substituted for the fennel sausages.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Fennel Sausage and Egg Tartlets
Review 1 for Fennel Sausage and Egg Tartlets
3 out of 5
3 out of 5
mangopapaya
May 21, 2011
Would You Recommend? Yes
-1point
0of 1found this review helpful.
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Pretty good, but needs more flavor
May 21, 2011
This was unusual and tasty. I made this without the sausage. The crust was very yummy and easy to make, but with just an egg, parsley, and parmesan, it was a little bland. I think next time I would add some stir fried tomatoes and onions in place of the sausage, or some other vegetables.
Pros: Appearance, Adaptable
Cons: Taste, Unhealthy, Lengthy
Review 2 for Fennel Sausage and Egg Tartlets
5 out of 5
5 out of 5
lovetoservebrunch
Santa Barbara, CA
April 20, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Perfect for Easter Brunch
April 20, 2011
I made this last year for Brunch and had such rave reviews we will be having it again this year. I love that i could make most of it a head of time as we have 16 people over for brunch.
The flavors are wonderful and pretty easy to make. I served it with grilled Asparagus wrapped with crispy pancetta and an aioli sauce as well as a salad.
Pros: Appearance, Impressive, Will Make Again