Step 1

Mix flour, yeast, a pinch of salt and grated parmesan in a bowl. Add 150 g of butter in cubes, very cold from the fridge, and work with your fingertips.

Step 2

Add the egg when the mixture starts to become more compact, then carefully crumble to obtain coarse crumbs. Store in the refrigerator.

Step 3

Clean the courgettes and cut them into slices about 1 cm thick.

Step 4

Braise them in a pan with a drizzle of oil, over medium heat, for 6-7 minutes, until cooked. If necessary, add a little water. Season with salt and pepper, then transfer them to a bowl and set aside.

Step 5

Cut the cherry tomato fillets into strips and add them to the now cold courgettes. Add the ricotta and a little thyme to obtain the filling.

Step 6

Butter a springform pan (ø 22 cm, h 3 cm) and line it with baking paper.

Step 7

Cover the bottom and edges of the mold with half of the dough, compacting it with your hands.

Step 8

Fill with the courgette and ricotta filling, level well using a fork; lay the slices of cooked ham on top.

Step 9

Cover with the rest of the dough, leaving it in crumb form.

Step 10

Sauté the almonds in a pan with a little oil for a few minutes, then drain them on absorbent paper, salt them and set them aside.

Step 11

Bake the tart at 180°C on the lowest shelf for approximately 50 minutes.

Step 12

Remove from the oven, top with salted almonds and serve the tart warm.