Crisp pastry filled with pumpkin, eggplant, swordfish and mint

Directions

1. For the pasta:
2. Mix all the indicated ingredients and let them rest, covered, for 30 minutes. Then roll out the dough and cut out disks of dough. Cook the disks in boiling salted water and then finish cooking in the microwave. [NB: The original recipes does not give times for these two operations, but I would assume that we are talking about brief periods here, no more than a minute or two.]
3. For the filling:
4. Cook the eggplant in the oven at 150°C (about 300°F) until tender. [NB: Again, no time is given but normally this should take about 30-45 minutes, depending on the size of the eggplant. Test with a sharp knife to be sure.] Peel the eggplants and purée the flesh; let drain for 12 hours.
5. Cut the swordfish into bite-sized pieces and bake at 180°C (350°F) until done. [NB: Again not timing but I would guess 5 minutes or less.] Let the fish cool, then mix it with the eggplant purée and other filling ingredients.
6. For the pumpkin cream:
7. Sauté the shallots, garlic, celery and rosemary in the oil until soft, then add the pumpkin, cut into small pieces, and the pistachios and let that gently simmer. Add a bit of white port and let it cook off completely. Cover the vegetables with the vegetable broth and simmer slowly until completely tender. Season to taste. Purée and pass through a sieve to create a completely smooth cream.
8. For the assembly of the dish:
9. Lay down a pastry disk. With the help of a pastry bag, lay some of the filling on top, then another disk, repeating the process to create three layers.
10. Cover a dish with the pumpkin cream, then gently place the pastry tower on top of the cream. Garnish with some sliced eggplant skins, pumpkin chips and some chopped pistachios.