Recipe: Chestnut, mushroom and Madeira tarts | Style at Home

Ingredients

• 1 sheet puff pastry (about 11 oz) 1 egg yolk, beaten
• 1 tbsp extra-virgin olive oil
• 31⁄2 tbsp unsalted butter
• 9 oz shallots, peeled and halved
• 14 oz chestnut or cremini mushrooms, quartered 1/3 cup medium-dry Madeira or Amontillado sherry
• 1 rounded tbsp all-purpose flour
• 11⁄4 cups vegetable stock (preferably mushroom or onion)
• 3 cups Tuscan kale, stems removed
• 1 cup unsweetened cooked chestnuts, halved 1 tbsp chopped fresh parsley, for serving
• Sea salt and freshly ground black pepper, for serving