Zucchini pie with feta and thyme

Sift the flour into a bowl, add the diced cold butter, one egg, and 2 tablespoons of water. Quickly knead (or use a food processor) until the dough forms a ball. Apply the 'fraisage' technique: push the dough away from you on the work surface with the palm of your hand, this will distribute the butter evenly and make the dough flakier.

Wrap the dough in cling film and refrigerate for at least 30 minutes to rest.

For the filling, mash the feta cheese with a fork, then mix in the remaining 2 eggs, sour cream, fresh thyme leaves, grated Parmesan, and nutmeg. Mix thoroughly, then set aside.