Zucchini and Goat Cheese Tart

Ingredients

• 1 1/4 cups all-purpose flour
• Kosher salt and freshly ground black pepper
• 10 tablespoons (1 1/4 sticks) cold unsalted butter, 1/2-inch-diced
• 1/2 teaspoon white wine vinegar
• 5 tablespoons ice water
• 1 1/2 pounds zucchini, unpeeled and sliced 1/8 inch thick
• 2 tablespoons good olive oil, divided
• 8 ounces plain creamy goat cheese, such as Montrachet, at room temperature
• 1 teaspoon minced fresh thyme leaves
• 1/4 teaspoon grated lemon zest

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