1Step 1
Place the flour, 3/4 tsp of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12-14 times, until the butter is the size of peas.
2Step 2
With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
3Step 3
Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 tsp of salt and set aside for 30 minutes.
4Step 4
Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices in a bowl and toss with 1 Tbsp of olive oil.
5Step 5
With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper and set aside.
6Step 6
Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place it on a sheet pan lined with parchment paper.
7Step 7
Spread the dough with the goat cheese mixture, leaving a ½-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper.
8Step 8
Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.