Mix the flour with salt, pepper, and thyme together, add the cold diced butter, mix with a stand mixer (fitted with a paddle attachmenor rub in with your fingertips until the mixture resembles green peas. Add very cold water and gently form a smooth dough ball.

Flatten the dough, wrap in a cling film and put in the fridge for 1 hour.

Zucchini: Cut the zucchini into approx. 1 cm / 1/2-inch thick slices. Heat the oil in a large frying pan, add zucchini slices, season with salt and pepper, cook briefly on both sides (about 1-2 minuteover high heat until browned, but not cooked through. Transfer to a plate.

Asparagus: for this tart, it’s best to use very thin asparagus, thicker asparagus need to be peeled (about 2/3 of their length, from the bottoor boiled for about 2-5 minutes (depending on the sizor cut in half lengthwise. In all cases cut off the woody ends – when the green color starts to fade to white (so sometimes you have to cut off a lot and sometimes almost nothing).

In a medium bowl, whisk all the ingredients until a smooth batter is created.

Prepare a baking pan, preferably square (it will be easier to arrange asparagu21 x 21 cm / 8 x 8-inch pan (I used a brownie paor a 23 cm / 9 inch round springform pan. Grease the pan with butter and line with baking paper.

Remove the dough from the fridge, roll out on a piece of baking paper, line the tin with it – the dough should cover the bottom and ca. 3 cm / 1 1/2-inch of the sides of the pan (important, the amount of the filling and the vegetables is quite large, the edges must be high, so that the filling does not overflow), press it into the corners of the pan.

Prick the dough with a fork and place the second piece of baking paper on top, fill to the top with dry beans or rice (or ceramic baking weights), pressing them into the corners and sides.

Preheat the oven to 190°C / 375°F / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions). Place the dough in the fridge while the oven warms up.

Bake the crust for 20 minutes, then remove the baking paper with the beans/rice and bake for another 10-15 minutes until golden.

Take the pan out of the oven, arrange zucchini slices at the bottom, pour the filling over, arrange the asparagus spears on top.

Bake for about 30 minutes until the filling is set and slightly golden.