Use Up Summers Bounty in This Zucchini Ricotta Tart

Ingredients

• 1 ½ cups (190g) all-purpose flour, plus more for dusting
• ½ teaspoon salt
• ½ cup (113g) cold unsalted butter, cut into small cubes
• ¼ cup (60ml) ice water
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 medium zucchini, sliced into ½-inch thick rounds
• 1 red bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 1 pint (2 cups) cherry tomatoes, halved
• 1 (15 ounce) container whole milk ricotta cheese
• 1 large egg
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh thyme
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup crumbled goat cheese for topping