1. Reduce the oven temperature to 400F. Line the (cooled) baking sheet with parchment paper. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter (or a ramekin of the same size and a sharp paring knife), cut out 9 rounds. Transfer the rounds to the baking sheet. (If you have any scraps you can cut them into strips; discard the remaining.)

1. Brush the rounds with the beaten egg. Leaving a 1/2 inch border, divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly. Place two olive slices on top for eyes.

1. Roll out the remaining puff pastry and cut it into thin strips with pizza cutter. Using the 4-inch cutter, cut out 9 rounds of strips. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads. Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.

1. Bake until the puff pastry is crisp and golden brown, about 25 minutes. Let cool slightly then serve.

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