• Preheat the oven to 375°F (190°C). Position a rack in the bottom third of the oven.
• Using a mandoline, slice the zucchinis lengthwise into 1/8 inch (3 mm) slices. Line a baking sheet with paper towels.
• On a floured surface, roll the puff or tart crust pastry into a circle. Transfer it to a 9 in. (23 cm) springform pan (1 in./2.5 cm tall). Refrigerate the crust while you prepare the filling.
• Bring a large saucepan of salted water to a boil. Blanch half the zucchini slices for a minute, then transfer them to a bowl of ice water to stop the cooking. Repeat with the remaining zucchini. Drain and lay out on the paper towel-lined baking sheet to dry carefully.
• Remove the paper towels and gently coat the zucchini slices with olive oil. Season with salt and pepper and sprinkle with thyme leaves. Set aside.
• In a bowl, whisk the eggs and crème fraîche. Stir in the crumbled feta, chives, salt, and pepper.
• Pour the filling into the chilled crust. Arrange the zucchini slices on top, starting from the outer edge and overlapping inwards to form a flower pattern.
• Bake in the bottom third of the oven until the crust is golden brown and the filling is set, about 40–50 minutes.
• Let cool for 15 minutes before turning out. Brush with a little olive oil and sprinkle with Maldon salt prior to serving.
• Can be served warm or at room temperature.

Savory Tart Crust

• Put the flour, semolina, and salt in the bowl of a food processor fitted with a metal blade, and pulse a couple of times to integrate the flours and salt.
• Add the butter and pulse quite a few times, until the mixture forms little balls, like small crumbs, and no chunks of butter or shortening remain. You have to pulse, not run, the food processor. The worst thing that can happen at this stage of the crust-making journey is for the flours and fats to come together into a paste. You want those crumbs!
• Remove the blade from the food processor and dump the dough crumbs into a big bowl. Fill a tablespoon with ice water and sprinkle over the surface of the dough. Repeat with 3 more tablespoons.
• Use your hands, a wooden spoon, or rubber spatula to bring the dough together into a ball, adding more water if needed, 1 tablespoon at a time. The dough should be just past crumbly, but holding together. You don't want it to be so wet that it sticks together or turns white in color.
• Cut the dough in half, and wrap each half in plastic wrap. Press each half with the palm of your hand to form a disk. Refrigerate at least 30 minutes before rolling out. (freeze the other half for another time if not using immediately)
• Roll out 1 disk of dough to ¼ inch thick. Fit it into your tart pan. Chill for 30 minutes or overnight. When ready to bake, add the filling as directed in the recipe.