I cannot remember where I found this recipe but I do remember being intrigued with the addition of chestnut puree.
This tart has a wonderful combination of flavours.
1 packet ready rolled butter puff pastry
2 tablespoons chestnut puree*
1 egg, lightly beaten
150g pumkin, peeled and cut into small cubes
400g mixed mushrooms
small handful of cooked peeled chestnuts**
5 sprigs thyme
2 cloves garlic, finely chopped
salt and pepper
Cut 8 x 20cm discs of pastry
Using A smaller cutter, cut rings from 4 of the pastry discs
Brush rings with beaten egg and place on top of the discs
You should nowhave 4 large vol-au-vent style pastry cases
Refridgerate until needed
Heat 1 tbsp olive oil in a large frying pan on medium heat.
Add the pumpkin and cook for about 2 minutes.
Add the mushrooms and chestnuts and cook briefly.
Season with salt and pepper and add thyme. Stir in the garlic towards the end.
The mushrooms will be undercooked at this stage.
Heat oven to 220C.
Spread a thin layer of chestnut puree on the pastry base (keeping border clean)
Divide the mushroom mixture and the pumpkin between the pastry cases.
Brush exposed pastry with beaten egg.
Bake for 30 minutes or until the pastries are risen and golden brown.
* Chestnut Puree is available from Thomas Dux. I found 2 varieties there, both French. A chef friend even suggested adding a little of this to the ricotta mix for cannoli. Next time!
** If you have bought fresh chestnuts, peeling them is quite easy. Click here to find out how.