The pastry: work the flour and butter together with the fingers. Moisten with salty water. Form a round, refrigerate for 1/2 hour. Preheat the oven to 425F. The filling: rinse and dry the zucchini, trim the ends and slice. Melt the butter in a frying pan and brown the zucchini. Do not overcook, they must remain crisp. Sprinkle with minced garlic. Drain them. In a bowl, beat the eggs, add the cream, the curry powder, salt and pepper. Mix well. Roll out the dough. Butter a tart pan and lift the dough into it. Place the zucchini slices on the bottom of the tart and pour the egg-cream mixture over. Bake for 20 minutes, then reduce the heat to 350F and bake 20 minutes more. Serve hot.
