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1
In a large bowl, using a pastry cutter or 2 knives, cut the butter into the flour until it resembles small peas.
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2
Add 6 tablespoons of the ice water and stir just until the dough can be gathered into a ball.
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3
Add more water, 1 tablespoon at a time, if the dough is too dry.
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4
Divide the dough into 12 equal portions and pat into 1/2-inch-thick disks.
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5
Wrap individually in plastic and refrigerate for at least 1 hour or overnight.
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6
Working with 1 disk at a time (keep the rest refrigerated), roll out the dough on a floured surface to a 6-inch round and fit into a 1/2-cup ramekin or a 4-by-1-inch tart pan with a removable bottom.
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7
Trim the overhang.
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8
Refrigerate the pastry shells until well chilled.
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9
Preheat the oven to 400.
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10
In a large saucepan, melt the butter over moderate heat.
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11
Add the celery, leeks, onion and garlic and cook, stirring, until tender, about 10 minutes.
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12
Drain the oysters and reserve 1 cup of their liquor.
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13
Add the thyme and reserved oyster liquor to the pan and cook for 10 minutes.
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14
Add the oysters, bread crumbs and scallions and cook until the oysters are just cooked through, 3 to 5 minutes.
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15
Season with salt and pepper.
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16
Spoon the filling evenly into the pastry shells and sprinkle each with 1 teaspoon of the cheese.
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17
Place the ramekins directly on a rack in the lower third of the oven and bake for about 25 minutes, or until the tops of the patties are golden and bubbling and the crusts are golden.
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18
To make sure the patties brown evenly, during baking move the front ramekins to the back of the oven and vice versa.
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19
Cool the patties slightly before serving or serve at room temperature.
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20
Pass the hot sauce separately.
