A tart is a great way to use up fresh vegetables when you have an abundance of them in the summer. The tart is delicious at room temperature, making it a great picnic food.
The dough for the tart can be made up to a week in advance and kept in the fridge. It also freezes well. With the dough on hand, this tart comes together very fast: simply slice the zucchini, combine the cheese with the herbs, spread the cheese mixture over the flattened dough, top with the zucchini, and shape it into a rustic free-form tart before baking.
Combine the flour, rosemary, and salt in a large bowl. Add the olive oil and butter and mix together by hand until the dough has the consistency of wet sand. Add the wine and mix together. If the dough is too dry and does not come together, add a little water.
Knead the dough by hand inside the bowl for a few minutes until it comes together as a ball. Cover with plastic and refrigerate for at least 30 minutes or overnight.
Place the zucchini slices in a strainer and sprinkle them evenly with the ½ teaspoon salt. Let drain for 30 minutes, then spread them out on paper towels to drain for another 30 minutes.
When the zucchini has almost finished draining, preheat the oven to 350°F.
Transfer the tart dough to a baking sheet
Using a potato masher, mash together the goat cheese, chives, lemon zest, lemon juice, rosemary, Parmesan, a pinch of salt, and pepper to taste in a small bowl.
Flour your hands and gently pull and stretch the dough into a 13- to 14-inch circle on the baking sheet.
Spread the cheese mixture over the base of the crust, leaving a 2-inch border all around. Starting at the outside edge, layer the zucchini in overlapping shingles over the cheese mixture. Drizzle with olive oil.
Fold the border of the dough over the filling. Bake until the crust is golden brown, 40 to 45 minutes.