In a medium bowl place flour and salt then cut in the cold butter and cream cheese until evenly distributed in small chunks.

Mix in just enough water until dough begins to come together, adding a teaspoon at a time.

Shape into a disc and place in refrigerator while you prep the filling.

While the dough is sitting, cut zucchini in to thin disc and sprinkle with salt, and let drain for 30 minutes. After that time, gently blot and set aside.

When you're ready to assemble, whisk together ricotta, egg white, garlic, honey, and thyme and preheat the oven to 200˚C

On a lightly floured surface, roll the pie dough out to a 30cm circle and transfer to a baking sheet covered in parchment paper. Spread the ricotta filling evenly over the pie crust, leaving a small border around the edge. Then arrange the zucchini on top of the ricotta filling. Fold over the edges of the crust, pleating as needed to make and even circle. Top with parmesan.

Bake about 40-50 minutes at 200˚C until the crust is golden.