Preheat your oven to 375°. 

While the oven is preheating, roll out your pie crust on a lightly floured surface, until it is about 0.5 cm thick. Transfer to a pie dish and trim the edges, leaving a slight overlap on the edge to account for the crust shrinking. Place in the fridge to chill.

In a small bowl, grate in the zest from the lemon and add the garlic cloves, ricotta, honey, red pepper flakes, and the leaves from three sprigs of thyme. Season with salt and pepper and stir to combine.

Cut the ends off of the courgettes and use a mandolin to thinly slice them into long strips. Cut the strips in half down the middle, giving you two even slices to layer in the tart. Set these aside in a large bowl and toss with a pinch of salt and pepper.

In another small bowl, whisk together a couple tablespoons of olive oil and the lemon juice. Stir in the remaining thyme leaves and set aside.

Remove the pie crust from the fridge and top it with a sheet of parchment paper. Weigh it down with baking beans or marbles (you can skip this step if you don't have baking beans), and bake the crust for 18-20 minutes.

Remove from the oven and let cool for a few minutes. Then spread the ricotta mixture on the bottom of the tart. Layer in the zucchini slices, skin side up, in concentric circles until the crust is filled.

Brush with lemon juice and olive oil mixture, sprinkle more salt, pepper and thyme leaves as you see fit, and bake an additional 25-30 minutes.

The tart is done once the crust is a deep golden brown and the courgettes have shrunken slightly and darkened on top. Let it cool a few minutes before serving.