Chestnut season is here, the first fireplace embers are glowing, and the school year is now in it routine. A cozy Sunday evening tartlet to ease into the week ahead.

Makes: 6 tartlets

Ingredients:

• 200g flour
• 100g butter
• 150g fresh young porcini mushrooms
• 150g butternut squash flesh
• 120g fresh chestnuts
• 1/2 pink onion
• 60g Livarot cheese (or any soft cheese ‘with a personality’)
  

Instructions:

1. Prepare the shortcrust pastry:

• Combine the flour and butter to form a dough. Let it rest in the fridge for at least 1 hour.

2. Roast the chestnuts:

• Score the chestnuts and roast them at 140°C (284°F) for 30 minutes.
• Peel the chestnuts while warm and set aside.

3. Bake the tartlet shells:

• Roll out the pastry and line 6 tartlet molds. Pre-bake the shells for 30 minutes at 160°C (320°F).

4. Prepare the filling:

• Dice the butternut squash, mushrooms, and onion into brunoise-sized pieces (small cubes).
  

  cut the mushrooms slightly larger, they will shrink during the cooking phase, even sizes will look nicer in the end product

• Cook the vegetables separately:
  • Sauté the ceps until reduced.
  • Cook the butternut squash until al dente.
  • Lightly caramelize the onion, keeping it slightly crunchy.
• Dice the Livarot cheese into small cubes (macédoine size).
• Roughly chop the roasted chestnuts.

5. Assemble the tartlets:

• Mix the vegetables, ceps, and chestnuts together to form the filling.
• Distribute the mixture evenly into the tartlet shells.
• Sprinkle the Livarot cubes over the top.

6. Grill and serve:

• Place the tartlets under the grill for 3 minutes to lightly gratinate the cheese.
• Serve hot, straight from the oven