Preheat your oven to 200° (thermostat 7). Wash the courgettes and slice very thinly. Take a non-stick high-sided or large frying pan, heat the olive oil and add the courgettes, season with salt and pepper. Fry them for about 10 minutes, stirring them at regular intervals.
In the meantime, cut the pastry into your preferred shape (triangle, circle, square) according to the size of your cheese (make it 4-5 cm larger than the cheese you have chosen). Cover a baking sheet with greaseproof paper and place the pastry shapes on top.
Once the courgettes are cooked, arrange them in a rosette shape on top of the tartlet pastry cases. Place the cheese in the centre of each tartlet. Sprinkle over the thyme and season generously with black pepper.
Bake in the oven for about 12 minutes until the cheese has all melted.
Serve with a nice curly endive salad, with a mustard and garlic dressing.
Enjoy your meal!
Recipe: Carole Schiltz