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The important thing to remember during assembly is that you dont have to use all of each ingredient, but add enough so that you have a good balance.
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You might have some left over.
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View the photos in the related link to have a good idea of proportion.
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1.
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Thaw the pastry round at room temperature for about 20 minutes or until its easy to mold into your 9 inch round glass pie dish.
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This can be thawing while youre grating your cheese and slicing your veggies.
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2.
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Slice the zucchini (dont peel!)
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into thin, round slices.
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You should have about 2 cups when youre done slicing.
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3.
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Slice your tomatoes into thin slices, and cut out the middle seedy part if its too juicy.
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Drain if necessary.
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4.
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Mold your thawed pastry sheet into the dish, leaving the excess hanging over the edge of the dish.
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Dont trim it!
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5.
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Put on your first layer of mozzarella cheese.
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(See pictures).
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6.
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Crumble up the goat cheese and sprinkle it on, along with the fresh thyme.
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7.
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Arrange half of the sliced zucchini in concentric circles on top.
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8.
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Add one half of the mozzarella you have left, and a little more than half of your Parmesan.
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9.
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Add the sliced tomatoes, and the rest of your zucchini.
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10.
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Sprinkle the rest of all your cheeses on top.
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11.
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Whisk your two eggs in a bowl with some of the heavy cream.
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Start with 1/4 cup and add more if you need to.
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I ended up adding another egg, so keep an extra one handy.
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Stir in some salt and pepper while youre whisking.
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12.
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Pour the egg mixture over the vegetables and let it sink in.
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Sprinkle a little more cheese on top if you have it.
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I added some yellow baby tomatoes on top here too.
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13.
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Carefully fold over the edges of your pastry on top of the filling.
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The majority of the top should still be open, but should have about a two inch folded over crust.
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Your filling should come nearly to the top.
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14.
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Bake at 400 degrees for 30 minutes or until the top is a golden brown and the custard is set.
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Enjoy!
