• The night before assemble the tart crust dough.

The tart crust

• Add whole spelt flour, salt, pepper, and thyme to the food processor. Pulse several times to combine all the ingredients.

  Add the sourdough starter and pulse until it is incorporated.

  Add the butter and pulse until the mixture starts coming together and there are almost no dry bits of flour.
• Place the dough on the counter and shape into a disc. Wrap in the zip lock bag and let it ferment until next morning.
• Next morning - place the dough in the fridge to cool down for at least 1 hour.

Make the filling & bake the crust

• Preheat the oven to 220ºC(430ºF).
• Season the pumpkin with olive oil, salt and pepper and roast it for about 30 minutes or until the pumpkin is soft and cooked through. Set aside to cool. Lower the oven to 180ºC(350ºF).
• Score the chestnuts and cook on medium heat for about 10 minutes or until the fork goes smoothly through. Make sure to not overcook them as they will start to fall apart when peeling the skin off (Note 1).

  With a small knife peel and clean the skin completely off. Set aside.
• Brush the tart pan with a thin layer of coconut oil.

  Roll out the tart crust and place it in the tart pan so that all the edges are properly pressed in and there are no space on the bottom edge part of the pan and the dough.

  Prickle with the fork and place the baking beads on top. Bake for 15 minutes, or until the edges start to take on the color.

  Leave on the counter to cool.
• In a skillet, sautee the shallots with 2 tablespoons of olive oil for couple of minutes. Add the kale and the mushrooms and continue for another several minutes or until the mushrooms are cooked.

  Add the garlic and cook for another 30 seconds.

  Add the mixture to the pumpkins. Mix to incorporate and set aside.
• In a mixing bowl, whisk the eggs, cream, salt & pepper, nutmeg, Nora flakes, chives, and parmesan. Set aside.

Assemble the tart

• Add all of the pumpkin, kale, mushroom mixture in the baked tart crust. Level it but don't press down.

  Crumble the chestnuts over the top along with the Brie pieces.

  Pour the egg mixture over.

  Mix the sage leaves with ½ tablespoon of the olive oil and scatter on top.
• Bake on 180ºC(350ºF) for 30 minutes or until it starts to take on color and the tootpick inserted in the middle comes out clean.
• Let the tart cool before serving.