Zucchini and goat cheese tart

Cut the zucchini into thin ribbons with a vegetable peeler, season very lightly and spread them over a clean tea towel.

• Leave them for 8 minutes, then blot thoroughly.

Look for this: The ribbons are pliable and no longer glisten with water.

Unroll the cold pastry on its tray, prick the centre with a fork and leave a 1.5 cm border untouched.

• Chill it for 5 minutes if it becomes soft.

Look for this: The pastry still feels cold and firm.

Arrange the ribbons in loose waves, tuck in slices of goat cheese and scatter over some thyme.

• Leave space for air to circulate.
• Avoid piling the cheese in the centre.

Look for this: The topping forms a thin, even layer.

Bake on a low oven shelf until the pastry is puffed and deeply golden. Add the remaining thyme before serving.

• Turn the tray halfway through if needed.
• Wait 3 minutes before slicing.

Look for this: The base is dry and crisp and the cheese is lightly browned.