To prepare the crust, place the butter and shortening in the freezer while you prepare the other ingredients. Combine 1 ½ cups flour, salt, sugar and thyme in a food processor. Pulse a couple times to mix.

Add the butter and shortening and pulse until the flour is coated and clumps form throughout the dough.

Scrape the side of the bowl and add the other cup of flour. Pulse a few times to incorporate.

Move the dough to a mixing bowl and pour in the ice-cold water and vodka. Fold in the liquids until the dough cohesively sticks together. Form the dough into two balls and flatten to 4-inch disks. Wrap both disks in plastic wrap and store in the fridge for at least an hour. After the hour, store one pie crust in a freezer bag and store in the freezer for a future savory pastry.

Heat the oven to 400 degrees. Lay zucchini slices on paper towels and sprinkle with salt. Let sit for at least 30 minutes to allow the excess water to drain.

On parchment paper, roll out pie crust dough until it's about 10 to 12 inches in diameter. Sprinkle with fontina, leaving about an inch or two on the edge. Top with zucchini slices and sprinkle with pepper. Beat the egg with a tablespoon of water and brush on the edge of the crust.

Move parchment paper with the galette over to a baking sheet and bake for 35 minutes. Check to see if the crust is golden brown. If needed, continue baking until the crust reaches your desired color.

When the pie crust is perfectly golden brown, remove from the oven and let set for five minutes. If desired, combine melted butter and grated garlic and brush over the zucchini. Top with torn burrata, lemon juice and tarragon. Enjoy!