Preheat your oven to 425°F (to bake the tart). Start prepping when your oven comes up to temperature! Wash and dry all produce.* Slice the zucchini into 1/8-inch rounds. Peel, then thinly slice the shallot(s) into 1/4-inch slices. Cut the tomatoes in half. In a medium bowl, toss together the shallots and half the spinach. Set aside.

Unroll the phyllo pastry. On a parchment-lined baking sheet, arrange 2 phyllo sheets. (On a second baking sheet, transfer another two sheets for 4 ppl.) Brush the stack(s) with 2 tsp oil. Continue layering 2 phyllo sheets on top of each other, brushing 2 tsp oil between each layer, until the stack(s) are 10 sheets high.

Top the phyllo stack(s) with the spinach-shallot mixture. Layer zucchini rounds on top. Sprinkle over the feta and 1/2 tbsp za'atar (1/2 tbsp per stack for 4 ppl). Season with salt and pepper. Fold in edges to create a 1-inch pastry border, pressing firmly to stick. Brush border(s) with 2 tsp oil. Bake tart in the middle of oven until phyllo is golden-brown, 16-17 min.

Meanwhile, heat a medium non-stick pan over medium heat. When the pan is hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove the pan from the heat and transfer the almonds to a plate. Set aside.

In the same medium bowl from Step 1, whisk together the mustard, remaining za'atar, 1 tbsp honey (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl), season with salt and pepper. In a small bowl, reserve 2 tbsp of the dressing (dbl for 4 ppl). Set aside. Add the remaining spinach and tomatoes into the medium bowl with the dressing and toss to combine.

Cut the tart(s) into squares, then divide between plates. Serve with the spinach-tomato salad. Sprinkle the almonds over the salad. Drizzle the reserved dressing from the small bowl over the tart.