Ingredients:
Preheat the oven to
190C/375F/Gas 5. Melt 25g/1oz of the butter in a small pan. Take one sheet
of filo pastry and brush it with 30g/1 oz melted butter. Top with a second
sheet, brush with more butter and repeat with the remaining sheets. Brush
the final layer with butter, then use a 12½cm/5in round plain cutter to
cut out 4 discs. Line 4x10cm/4in tart tins with these discs and place them
in the fridge to chill.
Heat 7g/¼oz of the remaining butter in a small pan and cook the shallots
and garlic in it until soft. Remove from the heat and transfer to a bowl.
Add the egg, crumbs and walnuts and stir together to form a smooth paste.
Chill until firm, then stir in the cream and season to taste with salt and
pepper.
Heat the remaining butter in a frying pan, add the courgettes, season and
cook until lightly golden. Remove from the pan and leave to cool.
Take the filo tarts out of the fridge and spread the walnut frangipane
over the base of each. Arrange the courgette slices attractively on top.
Melt the remaining butter in a small pan and stir in the thyme leaves.
Brush this thyme butter over the surface of each tart, then season with a
little celery salt, if using, and black pepper. Bake in the preheated oven
for about 10 minutes, until the pastry is crisp. Remove carefully from the
tins and serve at once.