Zucchini and Goat Cheese Tart with Thyme

this is a compilation of two different recipes. One called for only goat cheese, and one called for only ricotta. I used both. Instead of a traditional pastry dough with butter, i used olive oil instead. Getting those good fats in whenever possible. And i think you dont really lose anything when you substitute oil for butter with savory dishes. If it were a cherry pie, which i made for dessert, definitely keep the butter. Roll your pasty dough into about a 12 inch circle, about 1/4 inch thick. Put this in the fridge to cool. Take two large zucchini and slice them into small discs, about 1/8 of an inch thick. Put them in a bowl with a sprinkle of salt and let them sit for about 20 minutes. Squeeze out the excess water from the zucchini and put them back in the bowl. I mixed 4 oz of goat cheese with about 3 oz of ricotta cheese, zest of one lemon, and a handful of fresh thyme. I got my thyme from momma stein's garden. Thyme makes an incredible ground cover. So you can plant it and it grows year round, covers bare spots in a bed, and provides the kitchen with delicious fresh herbs. Take your pastry and spread the goat cheese mixture evenly to the edges. Then take the zucchini and arrange it in concentric circles until all of the cheese is covered. Bake in the oven at 400 degrees for about 40 minutes or until the edges are golden brown. Let cool slightly then slice like a pizza and enjoy!