Roll out the pastry to a thickness of 5 mm and line a tart pan, trimming excess. Prick the base, cover with paper and weigh down with beans. Bake at 200°C for 10–15 minutes.

Remove weights, brush the crust with some of the prepared egg, and bake for another 5 minutes. Let cool.

Soak saffron in warm water. Grate all but one zucchini, mix with a teaspoon of salt, and let drain for thirty minutes; squeeze out moisture.

Slice the reserved zucchini lengthwise, salt, dry, and fry in butter, then remove. Fry grated zucchini for three minutes.

Mix grated zucchini with remaining eggs, cream, and saffron; season. Fill the crust, add goat cheese and zucchini slices.

Bake at 180°C for approximately forty minutes. Slice after firming at room temperature.