PREPARATION

Preheat the oven to 200°C/gas mark 6.
Cook the bacon and the sausages on a baking tray for 15 minutes, or until cooked through. Set aside to cool slightly.

Unroll the pastry onto a lightly floured board and cut into six rectangles. Using a sharp knife, score a border 1cm from the edge so that it looks like a picture frame, but being careful not to cut all the way through the pastry.

Spread 1 tsp of tomato purée over the centre of each tartlet, leaving the border clear. Chop the cooked bacon and sausages into small pieces and scatter over the tomato base, leaving a small area in the centre for the egg.

Transfer the pastry rectangles to a baking tray lined with baking parchment, leaving a small gap in between each tartlet.

Bake in the oven for 5 minutes, by which time the pastry border should have puffed up around the edge. Carefully crack a quail egg into the centre of each tartlet and bake for a further 5 minutes.
Remove from the oven and scatter each tartlet with some chopped chives before serving immediately.