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1
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.
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2
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.
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3
Place the zucchini slices in a strainer and sprinkle them evenly with the 1/2 teaspoon salt. Let drain for 30 minutes, then spread them out on paper towels to drain for another 30 minutes.
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4
When the zucchini has almost finished draining, preheat the oven to 350u00b0F.
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5
Transfer the tart dough to a baking sheet
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6
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.
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7
Flour your hands and gently pull and stretch the dough into a 13- to 14-inch circle on the baking sheet.
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8
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.
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9
Fold the border of the dough over the filling. Bake until the crust is golden brown, 40 to 45 minutes.
