See Also: Courgette Tarts with Walnut Frangipane and Thyme Butter(recipes)
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frangipane(dictionary)
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courgette(dictionary)

Quinone (medicine) and Courgette Tarts with Walnut Frangipane and Thyme Butter (recipes)


Quinone (medicine)


quinone
Aromatic dicarbonyl compound derived from a dihydroxy aromatic compound. Ubiquinone (coenzyme Q) is a dimethoxy dicarbonyl derivative of benzene involved in electron transport. Other quinones may act as tanning agents.


Courgette Tarts with Walnut Frangipane and Thyme Butter (recipes)








Makes 4



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



100g/3½oz unsalted butter4 sheets filo pastry2 shallots, finely chopped1 garlic clove, crushed1 egg40g/1½oz brioche crumbs or white breadrumbs65g/2½oz walnuts, ground2 tbsp double creamsalt and freshly ground black pepper2 green courgettes, cut into thick slices2 yellow courgettes, cut into thick slices1 tbsp thyme leavesa little celery salt (optional)



Method



1. 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.2. 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.3. 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.4. 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.5. 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.