First, wash and trim the zucchini, pat them dry, then grate or finely chop them.
Slice the scamorza cheese thinly.
Unroll the puff pastry and place it, with the parchment paper side down, into a 8-inch (20 cm) springform pan.

Prick the bottom of the pastry with a fork. Layer the speck first, then the zucchini, and finally the scamorza slices.

Fold the edges of the pastry toward the center. Brush with the egg yolk. Sprinkle the top with sesame seeds and poppy seeds (you can use one, both, or leave them out).
Bake in a preheated convection oven at 400°F (200°C) for 25 minutes.

The rustic zucchini, speck, and scamorza tart keeps for 1–2 days. I recommend reheating it before serving so the scamorza melts.
If you don’t have the seeds, you can skip them or use just one kind.