1-First, preheat the oven to 400°F and prepare the tart crust by placing it in a 10-inch tart or pie dish. Pierce the bottom with a fork, line it with parchment paper, and fill with dried beans to blind bake for 15 minutes. Then, remove the parchment and beans, and bake for another 5 minutes until lightly browned let it cool while you move on.

2-Next, thinly slice the zucchini and yellow squash using a mandolin for even results, then place the slices in a colander. Sprinkle with 1/2 teaspoon of kosher salt and let them stand for 15 minutes to release excess liquid; squeeze and pat dry thoroughly to avoid a watery tart.

3-Roast the corn directly on a gas burner if available, turning until charred, then cut the kernels off the cob or use pre-roasted corn for convenience. In a skillet, heat oil and sauté the chopped shallot for about 1 minute, add minced garlic and red pepper flakes, and cook for 30 seconds before removing from heat.

4-Now, make the egg mixture by whisking together the remaining 1/2 teaspoon kosher salt, 1 cup milk, crumbled goat cheese, 1/4 cup yogurt, chopped thyme, black pepper, and beaten eggs in a bowl. Assemble the tart by sprinkling crumbled turkey bacon over the cooled crust, arranging the zucchini slices on top, pouring the egg mixture over it, and finishing with thyme sprigs and grated Parmesan cheese.

5-Bake at 400°F for 40 minutes until the egg is set, then let it stand for 10 minutes before cutting. While it bakes, prepare a simple arugula salad by washing 4 oz arugula and tossing it with 1 tablespoon olive oil, salt, pepper, and 2 oz shaved Parmesan. Finally, serve the tart by cutting it into wedges and topping each with the salad for a fresh contrast.