For the crust:
1 1/2 cups all-purpose flour (180 g)
1 tablespoon salt
1/2 cup cold unsalted butter (100 g)
1 egg
3 tablespoons ice-cold water
For the filling:
3 tablespoons olive oil
1/4 cup finely chopped onion (40 g)
2 tablespoons chopped parsley
1 medium zucchini, cut into 0.5 cm thick slices (300 g), salt to taste
1/2 cup heavy cream (120 ml)
1 tablespoon lemon juice
4 eggs
For the crust:
1 1/2 cups all-purpose flour (180 g)
1 tablespoon salt
1/2 cup cold unsalted butter (100 g)
1 egg
3 tablespoons ice-cold water
For the filling:
3 tablespoons olive oil
1/4 cup finely chopped onion (40 g)
2 tablespoons chopped parsley
1 medium zucchini, cut into 0.5 cm thick slices (300 g), salt to taste
1/2 cup heavy cream (120 ml)
1 tablespoon lemon juice
4 eggs
Prepare the crust: on a clean surface, combine the flour, salt, and butter
Use a large knife to cut the butter into small pieces
Mix until you have a coarse crumb texture
Make a depression in the center and add the egg and water
Mix quickly with a fork
Slightly knead the dough until it forms a ball
Wrap it in plastic film and refrigerate for about 30 minutes
Preheat the oven to 180°C (medium)
Use a rolling pin to roll out the crust over the bottom of a removable tart pan with a 25 cm diameter
Use a knife to shape the edge and place the crust in the pan
With the remaining dough, form small rolls
Press them gently onto the sides of the pan
Shape the edge again
Use a fork to prick the crust in several places
Cover with aluminum foil
Bake in the preheated oven until firm (about 15 minutes)
Remove the foil and continue baking until lightly golden (about 5 minutes)
Remove from the oven and let cool
Keep the oven at 180°C
Prepare the filling: in a large skillet, combine the olive oil, onion, parsley, zucchini slices, and salt
Cook over high heat, stirring occasionally with a wooden spoon, until the zucchini is tender (about 8 minutes)
Transfer to the reserved crust
In a small bowl, whisk together the heavy cream, lemon juice, and eggs
Spread evenly over the cooked filling
Bake in the preheated oven until the filling is set (about 25 minutes)
Remove from the oven and let cool
Unmold onto a plate and serve immediately
205 calories per slice
