Goat Cheese Zucchini Tart

Put the flour with the salt and the pimento d'Espelette in a bowl, make a well in the middle, beat the egg into it and distribute the butter in small cubes on the edge and then work it quickly with your hands to a smooth dough , wrap the dough in cling film and let it rest for an hour in the refrigerator.

Whisk the 3 eggs well in a bowl. Add the goat cheese and creme fraiche and stir to a smooth mass. Now pluck the leaves off the thyme sprigs and add to the mixture. Finely grate a clove of garlic and add it as well. Mix and season with salt, pepper and lemon zest.

Slice the zucchini thinly with a slicer.

Preheat the oven to 190 degrees. Roll out the dough thinly between two cut freezer bags, pull off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm.

Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself. Prick the dough several times with a fork. Now lay out the zucchini slices on the dough base like a roof tile.

Now pour the icing over the zucchini slices and put another layer of zucchini slices on top. Pepper the zucchini slices. Now rub some Parmesan over the tart and drizzle a little oil and bake for about 45 minutes.