As tart season has taken over with the chillier weather, the deep intense flavor of wild mushrooms combined with the sweet brussel sprouts calls for an easy autumn treat. The creamy inside oozes with blue cheese that suits the aromatic flavour of the chanterelle while the puff pastry keeps the texture airy and light. These tarts are quick and tasty perfect for a slow morning over a strong espresso.
Preheat oven to 190 celsius degrees. In a medium heated pan, add a dollop of butter and the chopped garlic and onion. Let them sweat and become translucent and then add the chopped brussel sprouts and chanterelle. Mix in the dijon, spices and let it cook for a few minutes so all the flavours imerge. Add the cream and let it reduce into a thick paste with a gentle simmer. Add the crumbled blue cheese and remove to the side and let it rest. Once the mixture as cooled down a bit, whisk an egg into it.
Take the rectangular puff pastry and cut it in half into a square. (One rectangle makes 1 pastry) Place a tablespoon of the mushroom mixture into the middle of the square. Line the edges of the square with egg yolk and press another square pastry on top so the edges meet. Brush the surface with egg yolk and repeat process. Place the tarts onto a baking tray that is lined with parchment paper and cook in the oven for about 30 minutes until the pasty is golden brown.