Fresh Tomato And Zucchini Tart

Total Time: 43 mins Preparation Time: 25 mins Cook Time: 18 mins

Ingredients

• Servings: 8
• 4 ounces cream cheese, softened
• 4 ounces butter, softened
• 1 1/4 cups flour
• 1/8 teaspoon salt
• 1 tablespoon minced fresh chives
• 2/3 cup kalamata olive, pitted,coarsely chopped
• 4 teaspoons anchovy fillets, chopped
• 1 tablespoon drained capers
• 3 large ripe tomatoes, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon garlic, finely chopped
• 2 small zucchini, shredded on the large holes of a box grater (about 1 â½ cups)
• fresh basil leaf (to garnish)

Recipe

• 1 make the pastry: blend the cream cheese and the butter.
• 2 add the flour and salt and mix just until the dough starts to form a ball.
• 3 sprinkle the chives on a work surface.
• 4 turn out the dough and knead lightly until the chives are incorporated.
• 5 pat the dough into a disc about â½ inch thick.
• 6 wrap and refrigerate for atleast 30 minutes and up to 1 day.
• 7 remove the dough from the refrigerator and let stand at room temperature to soften slightly.
• 8 on a well-floured work surface, roll the dough into a 13 to 14 inch round.
• 9 roll the pastry onto the rolling pin and gently unroll it over an 11 inch fluted tart pan with a removable bottom.
• 10 fit the dough evenly into the pan without stretching.
• 11 trim the overhanging dough to 1 inch from the rim.
• 12 fold the excess dough over and press it into the side of the pan.
• 13 refrigerate for 20 minutes, or until firm.
• 14 preheat the oven to 400f.
• 15 line the chilled tart shell with foil and weigh down with pie weights or dried beans.
• 16 bake for 15 minutes.
• 17 remove foil and weights and bake 10 minutes longer, or until just set and golden.
• 18 transfer to a rack to cool completely; then remove the fluted rim and place the shell on a serving platter.
• 19 prepare the filling: in a medium bowl, stir together the olives, anchovies and capers.
• 20 spread the mixture evenly over the bottom of the baked shell.
• 21 starting at the edge, layer the tomato slices in overlapping, concentric circles.
• 22 season generously with lots of freshly-ground black pepper and salt.
• 23 heat the olive oil in a medium skillet.
• 24 add the garlic and stir, over medium-high heat, for 1 minute, or until fragrant.
• 25 add the zucchini, season with salt and pepper and stir until softened slightly, about 1 minute.
• 26 spoon the zucchini over the tomatoes and garnish with fresh basil leaves.
• 27 serve at room temperature.