Zucchini and Feta Cheese Tart

On a work surface or in a bowl, place the flour, add the diced butter, one egg, and 2 tablespoons of water. Knead by hand or with a food processor until the ingredients are combined and you can form a ball of dough. Apply the 'fraisage' technique: spread the dough with the palm of your hand on the work surface, pushing it away from you. The heat and pressure will help the butter integrate perfectly, resulting in a more tender crust.

Wrap the dough in cling film and refrigerate for 30 minutes.

For the filling, mash the feta cheese with a fork, add the other 2 eggs, fermented cream, fresh thyme leaves, grated Parmesan, and nutmeg. Mix well and cover the bowl.