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1
Preheat oven to 375F.
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2
On a lightly floured surface, roll out dough to a 16-by-6-inch rectangle.
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3
Fit dough into a 14-by-4-inch rectangular tart pan with a removable bottom (or a bottomless tart form) set on a parchment-lined rimmed baking sheet, and trim excess dough flush with rim.
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4
Pierce bottom of shell all over with a fork.
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5
Refrigerate or freeze until firm, about 30 minutes.
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6
Line shell with parchment.
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7
Fill with pie weights or dried beans.
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8
Bake until crust is just beginning to brown, about 15 minutes.
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9
Remove weights and parchment.
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10
Bake until golden brown, about 10 minutes more.
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11
Let cool completely on a wire rack.
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12
(Keep oven on.)
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13
Using a mandoline or sharp knife, very thinly slice 1 zucchini and 1 squash lengthwise.
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14
Place slices in a single layer on a wire rack over a rimmed baking sheet and sprinkle lightly with salt.
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15
Let drain 30 minutes.
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16
Cut remaining zucchini and squash into 1/3-inch dice.
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17
Heat olive oil in a large skillet over medium-high.
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18
Add diced zucchini, diced squash, and leeks, and season with salt and pepper.
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19
Cook until golden brown but still firm, 8 to 10 minutes.
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20
Let vegetables cool slightly.
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21
Spread in an even layer in prepared crust; sprinkle cheese evenly on top.
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22
In a bowl, whisk together whole egg, egg yolk, and cream, and season with salt and pepper.
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23
Carefully pour egg mixture over cheese and vegetables.
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24
Place salted squash slices in between double layers of paper towels.
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25
Gently press down to remove as much liquid as possible.
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26
Alternating squash colors, weave lattice pattern over top of filling, covering the entire surface.
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27
Trim or tuck in ends to fit.
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28
Using a pastry brush, coat lattice with olive oil.
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29
Bake, loosely covered with aluminum foil, until custard is set, 30 to 35 minutes.
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30
Uncover, and cool slightly on a wire rack before unmolding and serving.
