Savory Zucchini Pie

Method

1. Make the pastry: On a work surface, form a mound with the flour. Make a well in the center and add the cold butter cut into small pieces, a pinch of salt, and a couple of pinches of white pepper (optional). Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
2. Add one whole egg and one egg yolk. Knead gently until a smooth dough forms. Be careful not to overwork the dough.
3. Place the dough between two sheets of parchment paper and roll it out to a thickness of about 1/4 inch. Transfer to the refrigerator or freezer to chill until firm (about 30 minutes).
4. Meanwhile, wash the zucchini and trim the ends. Slice them into rounds of even thickness (about 1/4 inch). Set aside.
5. Prepare the custard: In a bowl, whisk together eggs, cream, a pinch of nutmeg, and salt to taste. Set aside.
6. Preheat the oven to 180°C (350°F) with fan, or 190°C (375°F) static. Place a baking sheet on a lower rack to catch any drips.
7. Remove the chilled pastry from the fridge. Line a tart pan (about 24 cm diameter) with the pastry, pressing it gently into the bottom and sides. Trim any excess. Prick the bottom all over with a fork.
8. Cover the bottom of the pastry with slices of smoked provola.
9. Arrange the zucchini slices on top of the cheese, overlapping them in a decorative pattern (e.g., like a rosette).
10. Pour the custard evenly over the zucchini.
11. Sprinkle grated Parmesan cheese on top.
12. Bake for 40 minutes. If the top browns too quickly, cover loosely with foil. For extra bottom heat, you can also bake on the lowest rack for the last 10 minutes (total about 50 minutes). The tart is done when the custard is set and the pastry is golden.
13. Let the tart cool completely in the pan before slicing and serving.