Step 1

To make the pastry:  Whisk together the flour and salt in a medium bowl. Cut in the cold butter, leaving some dime-sized chunks intact. Sprinkle the mixture with ice water, a tablespoon at a time, while fluffing with a fork. When the dough comes together as a shaggy mass, gather it and turn it out onto a piece of parchment. Use the paper to fold the dough over on itself three or four times, until it comes together. Pat it into a disk, wrap, and refrigerate for at least 30 minutes.

Step 2

To make the filling: In a small skillet over medium heat, combine the oil and shallot; cook until the shallot is translucent. Add the zucchini and cook until soft. Remove from the heat, stir in the red pepper, and season to taste with salt and pepper. Let cool to room temperature before stirring in the cheese.

Step 3

Whisk together the egg, half-and-half, salt, and Worcestershire sauce in a large measuring cup with a spout.

Step 4

To assemble: Preheat the oven to 400°F.

Step 5

Roll out the dough to 1/16" thick and cut into 2 3/4" circles; stack and reroll the scraps as needed. Cut a slit from the center to the edge of each circle of pastry and tuck the dough into the wells of a mini muffin pan. Press the seam together to seal.

Step 6

Place a teaspoon of the vegetable mixture inside each of the pastry shells. Pour the egg mixture over the top until it’s just below the rim of the pastry.

Step 7

Bake for 15 minutes, until the edges of the crust are golden brown. Remove from the oven and let cool in the pan for 5 minutes before taking out of the pan to serve warm, garnished with thyme.

Step 8

Storage information: Store, wrapped, in the fridge for up to 3 days or in the freezer for a month.