Oven directions: Place rack in centre of oven. Preheat oven to 190 °C (375 °F). Barbecue directions:Preheat the barbecue to medium heat. The temperature must be at least 180 °C (350 °F).

Remove the pastry dough from the refrigerator.

Thinly slice the zucchini and place in a medium-sized bowl. Add salt and let them sweat. Mix and set aside.

Sprinkle flour onto a work surface and roll out the pastry dough into a disk shape around 35 cm (14 in.) in diameter.

Take a baking sheet, turn it over, and cover with aluminum foil. Place the pasty disk on the aluminum foil. With a fork, pierce the dough in several places.

Baste the pastry dough with Dijon mustard and cover with Parmesan cheese.

Strain the zucchini slices and pat dry with a paper towel.

Place the zucchini in a bowl and add the almonds, garlic, shallot, pepper, thyme, and olive oil. Blend.

Spread the zucchini mixture over the pie dough in overlapping slices. Leave 5 cm (2 in.) of dough free so that it can be folded back.

Crumble the feta onto the zucchini and fold back the pastry dough.

Brush the edge of the dough with the egg yolk. Place the sprigs of thyme in the middle on the pie.

Oven directions:  Bake for 40 minutes or until crust is golden brown. Barbecue directions:Put the baking sheet onto the barbecue. Using the indirect grilling method, cook for 40 minutes or until the pastry is golden brown. Keep an eye on the cooking process and reduce the temperate if needed. Serve with a green salad.