Zucchini and Goat Cheese Tart

For the pastry: In a bowl, stir together the flour and salt make a well in the center. Cut in the butter with a pastry blender and beat in the egg and knead a few times until the dough has come together. Shape into a flat disk, wrap in plastic wrap and refrigerate 30 minutes.

Preheat the oven to 200°C (approximately 390°F). Rinse and thinly slice the zucchini. Beat the goat cheese with the cream and the eggs and season with salt, pepper and nutmeg. Roll out the dough on a floured surface to a 13-inch round and fit the dough into the tart pan, pressing it into the bottom and up the sides to form a high edge.