Preheat the oven to 425 F

1. In a small bowl mix well the crème fraîche, egg yolks, nutmeg, garlic and 1 large pinch of fine sea salt. Set aside.
2. Using a mandolin slice the zucchini on the thinnest setting.
3. Roll out pastry dough to roughly double in size, fold in the edges all around the outside, like you are making a little curb so the filling doesn’t run off and it looks pretty after baking. Place pastry on a flat cookie sheet lined with parchment paper. Spread a thin layer of the crème fraîche mixture on the puff pastry. Layer on the zucchini in a pretty pattern.
4. Sprinkle with the pine nuts and remaining sea salt.
5. Bake until edges are golden brown and the center is cooked about 20 minutes. Keep a close eye on it (w/o opening up the oven too often) everyone’s ovens are different so it could take a little longer or a little less time.
6. Remove from oven and sprinkle with Piment d’Espelette
7. Cut into squares and serve immediately. It’s good at room temperature but it’s amazing right out of the oven!