Zucchini And Provolone Tart | Donna Hay

Ingredients

• 6 eggs
• sea salt and cracked black pepper
• ¾ cup (180ml) milk
• ¾ cup (180ml) single (pouring) cream
• ¾ cup (60g) finely grated parmesan, plus extra to serve
• 350g provolone, thinly sliced
• 6 yellow squash (220g), thinly sliced
• 2 green zucchini (courgette) (200g), thinly sliced
• 2 grey zucchini (courgette) (200g), thinly sliced
• 2¾ cups (410g) plain (all-purpose) flour
• 1½ teaspoons sea salt flakes
• 300g cold unsalted butter, chopped
• ⅓ cup (80ml) iced water