Make the pastry as per recipe and leave to rest.
Pre-heat the oven to 180ºC. Cut the Brussel sprouts in half (or quarters if really big). Rinse under a running tap and tip onto a baking tray. Spray with a little olive oil if desired. Place the tray in the oven and roast for 15 minutes or until the sprouts are lightly browned. Remove from the oven and leave to cool slightly.
Heat 2 tablespoons of water in the base of a medium pan. Add the sliced onions, chopped broccoli stem and a pinch of salt. Sauté on a medium heat for 10 minutes until soft. Add more water to the pan if needed to prevent sticking.
Add the grated garlic to the pan and continue to sauté for another 5 minutes.
If you are using meat free 'bacon' add this to the pan now and sauté for another 2 minutes.
Whilst the pan is sizzling, roughly chop the roasted Brussel sprouts into small pieces.
Add the sprouts, chopped chestnuts, dried herbs to the pan and stir well. Season to taste with salt and pepper then turn off the heat.
Line a large baking tray with non-stick baking paper. Remove the pastry from the fridge. Cut into 6 equally amounts and roll each one into a ball.
Roll out one portion of pastry into a rough round until the pastry is approx 2cm thick. Place on the prepared baking tray. Spoon 1/6th of the savoury mix into the middle leaving a 2.5cm gap to the edge. Carefully fold the edges up over the side of the mix, pinching the pastry together to hold it in place.
Repeat the stage above until all the pastry and mix is used up and you have six yummy looking tarts on the tray.
Place the tray in the middle of the oven and bake for 20 minutes until the pastry is firm and lightly browned.
Remove from the oven and serve straight away or leave to cool and reheat in the oven for 5 minutes or so when you're ready to eat.
