1.Preheat oven to 200°C. Line an oven tray with baking paper.
2.To make pastry, combine flour, butter and parmesan in food processor. Process to form fine crumbs. Add egg yolks, juice and 1 tablespoon water. Pulse until mixture just comes together, adding more water as required. Wrap dough in plastic wrap and chill for 30 minutes.
3.Meanwhile, arrange pumpkin and zucchini in a single layer on tray. Drizzle with oil and season to taste. Bake for 20-25 minutes, until cooked through and golden.
4.Reduce oven to 180°C. Lightly grease an 11 x 34cm rectangular loose-bottomed tart case.
5.Roll out pastry between two sheets of baking paper until it’s a 3-4mm-thick rectangle. Ease pastry into pan and trim edges. Prick with a fork. Rest in fridge for 15 minutes.
6.Bake pastry case blind for 10 minutes. Remove weights and return to oven for a further 5-10 minutes, until base is golden. Arrange pumpkin, zucchini and goat’s cheese over pastry.
7.In a small jug, whisk eggs and cream together. Season to taste and pour over filling. Scatter lemon thyme leaves over top. Bake for 15-20 minutes, until just set. Serve in slices.