Zucchini and Cheese Tart with Toasted Almonds

1.For the Crust: In a large bowl, combine flour and salt. Add cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg yolk and 4 tablespoons of cold water, mixing until a dough forms. If needed, add the remaining tablespoon of water. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

2.Preheat oven to 180 H(350 F). Roll out the chilled dough on a lightly floured surface to fit a 24 cm (9.5 inch) tart pan. Carefully transfer the dough to the tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and parchment paper and bake for another 5-7 minutes, or until lightly golden. Set aside.

3.For the Filling: Squeeze excess water from the grated zucchini using a clean kitchen towel. This step is crucial to prevent a soggy tart.

4.Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Add the squeezed zucchini and cook for 5-7 minutes, stirring occasionally, until slightly tender and any remaining moisture has evaporated. Remove from heat and let cool slightly.

5.In a large bowl, whisk together cream cheese, Gruyère, Parmesan, eggs, and heavy cream until smooth. Season with salt, pepper, and a pinch of nutmeg.

6.Stir the cooled zucchini mixture into the cheese and egg mixture. Fold in most of the toasted slivered almonds, reserving some for garnish.

7.Pour the filling into the pre-baked tart crust and spread evenly. Sprinkle the remaining toasted slivered almonds on top.

8.Bake for 35-45 minutes, or until the filling is set and golden brown. A knife inserted into the center should come out clean.

9.Let the tart cool in the pan for at least 10-15 minutes before slicing. Garnish with fresh chopped parsley before serving.