This recipe calls for up to 10 individual tart pans.

Makes 10 (eight-ounce) individual pies

FOR THE BRISÉE DOUGH:

12 ounces all-purpose flour

1 teaspoon salt

1 cup cold, unsalted butter, cut into 12 pieces

1⁄2 cup ice water

FOR THE POTPIE:

1 cup dried chickpeas, soaked overnight in double the volume of water

3⁄4 cup unsalted butter, divided

1 medium-sized celery root (about 1 pound), peeled and diced into 1-inch pieces

4 Red Bliss potatoes, scrubbed and cut into eighths (1-inch pieces)

1 cup pearl onions, peeled

3 medium carrots, cut into obliques (quarter turns on the bias, 1⁄2 inch thick)

3 baby white turnips, quartered

1 pound parsnips, cut into obliques

1 bulb fennel, halved, cores removed from each half, sliced 1⁄2-inch thick

8 ounces parsley root (optional)

1 cup all-purpose flour

1 1⁄2 quarts vegetable stock

1 tablespoon chopped fresh winter savory

1 1⁄2 teaspoons ground coriander

1⁄2 teaspoon cayenne pepper

1⁄2 teaspoon ground nutmeg

1 tablespoon salt

1⁄4 teaspoon black pepper

1 sweet potato (about 1 pound) peeled, quartered lengthwise, and chopped into 1-inch pieces

8 ounces fresh black trumpet mushrooms

1⁄3 cup raisins, soaked in 1⁄2 cup orange juice for 30 minutes

FOR THE FINAL BAKING STEP:

1 egg

2 tablespoons milk

MAKE THE BRISÉE DOUGH: In a food processor, pulse the flour and salt three to four times. Add the butter and pulse ten times, counting one to two seconds per pulse. With the motor running, add the ice water in a slow drizzle. Turn the dough out onto a clean work surface and, handling it as little as possible, mound into a disk, cover tightly with plastic wrap, and refrigerate for at least 30 minutes and up to a few days.

MAKE THE POTPIE: In a large pot, add the chickpeas and four times the volume of cold water. Bring to a boil over high heat and cook until the chickpeas are al dente.

Melt 1⁄4 cup of the butter in a medium round high-sided sauté pan over medium-high heat. Add the next eight ingredients including the optional parsley root, if you like, and cook, stirring occasionally, until the veggies begin to turn golden brown, about 10 minutes. Remove the veggies, melt the remaining 1⁄2 cup butter in the pan, and whisk in the flour, creating a roux.

Cook, stirring occasionally, for 2 minutes. Add the stock and the next six ingredients, stirring occasionally, until the mixture thickens slightly, about 7 minutes. Add the browned vegetables, sweet potato, and black trumpets, and simmer until fork-tender, about 25 minutes. Drain the chickpeas and add along with the raisins and simmer 10 minutes to allow the flavors to develop.

Preheat the oven to 375 degrees F and allow the dough to sit at room temperature for 10 to 15 minutes. Place 1 cup filling in each of ten (8- to 10-ounce) individual baking dishes or ramekins. Divide the dough into ten (1 1⁄2-ounce) balls. Roll out each dough ball to 1⁄4 inch thick and cut with a 4-inch biscuit cutter. Lay the pastry rounds over the top of the filling, tucking the ends into the baking dish. Whisk the egg and milk together in a small bowl and brush the top of the dough with the mixture.

Score the crust with three slashes and place the baking dishes on a baking sheet. Slide into the oven and bake until the top is golden brown and the filling is bubbly, about 20 minutes. Let cool for about 10 minutes and serve.