Directions

1. Preheat your oven to 400 F. 
2. Place your zucchini and squash into a colander and set in a large bowl. Toss with 2 teaspoons of salt and set aside for 30 minutes. 
3. In a medium bowl combine the goat cheese, cream cheese, thyme, basil and lemon zest. Blend until creamy. 
4. Place the zucchini and squash into a single layer on paper towels. Place a paper towel on top and press gently to remove any liquid. 
5. Put zucchini and squash into a large bowl and drizzle 2 tablespoons of olive oil over the vegetable mixture and toss gently. 
6. Grease an 11-inch tart pan and place your pie crust into the pan, pressing it into the pan.
7. Spread the goat cheese mixture over the top of the pie crust. 
8. Lay the zucchini slices in a tightly overlapping circle starting at the outer edge. Repeat this process with the squash. You want to alternate the circles with zucchini and squash. Do this until the tart is fully covered. The slices will shrink when baked, so make sure you overlap. 
9. Drizzle 1 tablespoon of olive oil on top and sprinkle with black pepper. 
10. Bake for 40-50 minutes, or until the pie crust is golden brown. 
11. Serve warm or room temperature.