Preheat your oven to 200°C (392°F).
Place your short crust pastry on a baking sheet, prick it with a fork, and blind bake for 10 minutes.
In a bowl, mix together the ricotta, eggs, spring onion, and half of the chopped chives until you have a smooth paste. Season with salt and pepper.
Remove the pastry from the oven and evenly spread the ricotta mixture over it.
Arrange the zucchini flowers on top of the ricotta mixture.
In another bowl, mix the remaining chopped chives with goat cheese.
Spoon or pipe small dollops of the chive and goat cheese mixture onto the surface of the tart.
Bake for 30 minutes at 200°C (392°F). If the edges of the tart are getting too much color, you can turn the oven down to 190°C (374°F).
Allow the tart to cool slightly before serving.
Serve with a simple tomato salad for a delicious meal.