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Preheat the oven to 190°C fan. Line a 23cm ceramic pie dish, lightly grease with olive oil and line with baking paper.
Drizzle the olive oil and honey into the dish. Sprinkle over the dried thyme, salt and black pepper. Arrange the courgette slices in a tightly overlapping spiral.
In a bowl, mix together the ricotta, Parmesan, garlic, lemon zest, thyme, salt and pepper. Spread into a thin, even layer over the courgettes.
In another bowl, mix the flour, Parmesan and salt. Add the olive oil and egg and mix until a dough forms. You may need to use your hands to form the dough. If needed, add 1-2 teaspoons of water.
Roll the dough into a circle on a sheet of baking paper and carefully flip it over the ricotta, tucking in any edges. Remove the baking paper.
Bake for 45 minutes, until the pastry is golden and firm. Leave to rest for 10 minutes before carefully inverting onto a serving plate. Finish with fresh lemon zest, a drizzle of extra virgin olive oil, flaky sea salt and fresh thyme leaves.