In Berry, snails are called “lumas.” Every year there is a snail festival held at Cluis, which celebrates the most common variety (petit gris). They are usually removed from their shells and cooked in wine.
    

1. Line individual tart molds (about 12 cm / 4 3/4” in diameter) with puff pastry; prick well with a fork and bake until golden.
2. Make the garlic cream: cook the washed but unpeeled garlic cloves in the cream; strain; season with salt and pepper.
3. Sauté the sliced zucchini briskly in the olive oil. Season.
4. Make a garlic “crumble”: work together the softened butter with the chopped garlic, parsley, salt and pepper. Combine with the bread crumbs.
5. Assemble the tarts: put in a layer of garlic cream, a layer of zucchini slices and sprinkle with snails. Dot with butter, then add another layer of zucchini slices and top with the garlic crumble.
6. Place into a hot oven until the crumble topping is crisp.
7. Arrange a wreath of zucchini slices on a plate and serve the snail tart on top.