Knead the dough ingredients together, rest for 1 hour.
Cut the zucchini into cubes and sauté in oil with the bacon. Season with salt, pepper and thyme. Mix the creme fraiche with the egg yolk and season with salt, pepper and a pinch of nutmeg. Roll out the dough and spread the bottom and sides of a tart springform pan. Spread the zucchini evenly on top and pour creme fraiche over it. Bake for 30 to 40 minutes at 220 degrees.
Our tip: Use bacon with a subtle smoky note!
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