Savoury Pumpkin Tartlets

Savoury Pumpkin Tartlets

1. To prepare filling, heat oil in a small non-stick frypan over medium-low heat. Add red pepper, shallots and garlic; sauté for 2 minutes. Add vinegar and cook, stirring, until vinegar is almost evaporated. Remove from heat and transfer red pepper mixture to a heatproof bowl; cool completely, stirring occasionally.
2. Add pumpkin, pecans, grated Parmesan cheese, cream cheese, basil, rosemary, salt and pepper; stir until blended. Filling may be prepared to this point and refrigerated for up to 24 hours or frozen for up to 1 month. Thaw in refrigerator. Stir before using.
3. Pipe or spoon filling into shells. Top each with shaved Parmesan cheese and a tomato slice. Serve immediately or cover and refrigerate for up to 2 hours.

Vol Au Vent Shells

1. Divide pastry in half. On a lightly floured surface, roll out half of pastry 1/8 inch thick. Using a floured 2 inch round cookie cutter, cut dough into 24 rounds. Transfer rounds to a lightly greased large rimmed baking sheet; set aside.
2. On a lightly floured surface, roll out remaining half of pastry 1/8 inch thick. Using a floured 2 inch round cookie cutter, cut dough into 24 rounds. Using a floured 1 1/4 inch round cookie cutter, cut out centres from these 24 rounds; reserve centres for another use.
3. Whisk together egg and water until blended. Brush rounds in pan with egg mixture. Top each of these rounds with a cut round. Cover and freeze for 1 hour. This helps the puff pastry rise when baking.
4. Meanwhile, preheat oven to 425°F.
5. Remove pan from freezer and uncover.
6. Bake until pastry is light golden and puffed, about 12 minutes. Remove shells from pan and cool completely on a rack. Shells may be frozen for up to 1 month. If freezing, layer shells with parchment paper in an airtight container. Thaw before using.