Slice the zucchinis as thinly as possible.
Whisk together the eggs, cream, grated pecorino, salt, and black pepper to make the custard.
Line a tart tin with the puff pastry.
Arrange the zucchini slices, pour over the custard, and bake at 180°C for 35–40 minutes, until golden and just set.
Finish with a drizzle of honey before serving if you like the contrast between sweet and salty.
