Prepare the shortcrust pastry according to the instructions in the corresponding recipe. Let it rest in the refrigerator for 20 minutes.
Choose small, untreated zucchini. Scrub them under running water with a vegetable brush and trim off the ends. Pat them dry with a kitchen towel.
Slice the zucchini into rounds.
Place the zucchini slices on a paper towel with some salt and let them drain for 15 minutes
Peel the garlic clove and remove the germ. Cut it into small pieces and crush them in a mortar or using a garlic press.
In a mixing bowl, whisk together the eggs, oil, garlic, paprika, and cumin with a fork.
Preheat the oven to 210°C. Flatten the dough with your hands, fold it in half, shape it into a ball, then roll it out with a rolling pin. Line the tart pan, which has been buttered and floured (or lined with parchment paper).
Arrange the zucchini slices one by one on the dough, forming a circle. Once the circle is complete, start a new one inside it, working in the opposite direction, and so on…
Spoon the sauce over the zucchini using a tbsp. Make sure to coat all the zucchini evenly.
Place in the oven and bake for 35 minutes. Serve this spiced zucchini tart piping hot.
Notes
Feel free to add any spices or herbs you have on hand to this tart.