Directions

1. Set an 8-inch cake ring (with 1 1/4-inch sides) on a baking sheet lined with parchment paper; set aside. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out a rough 14-inch circle from dough. Fit circle into cake ring; roughly tear edge of dough to form a 1/4-inch collar above edge of cake ring. Prick bottom all over with a fork. Freeze until firm, at least 30 minutes. Preheat oven to 400 degrees.
2. Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough edges start to feel firm, about 20 minutes. Remove paper and weights, and continue baking until crust is pale golden brown, about 10 minutes (if top edges brown too quickly, tent with foil). Let cool completely on a wire rack. Leave oven on.
3. Meanwhile, heat oil in a large skillet over medium-high heat until hot but not smoking. Add garlic, and cook, stirring, until fragrant, about 20 seconds. Add zucchini, and cook, stirring frequently, until softened, about 4 minutes. Add edamame, and cook, stirring until combined, about 1 minute. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Let mixture cool completely.
4. Whisk eggs, cream, milk, and 1/2 teaspoon salt in a large bowl; stir in zucchini mixture, scraping the bottom of the skillet, and 3/4 cup cheese. Pour into tart shell, and sprinkle with remaining 1/4 cup cheese. Bake, tenting with foil after 35 minutes, until puffed and pale golden brown, about 50 minutes. Let cool at least 30 minutes before serving.