Fresh Tomato and Zucchini Tart

This tart is really a fresh salad -- the only thing cooked about it is the crust and the zucchini topping. It is a lovely presentation.

• Ready In: 43 mins
• Serves: 8-10

Ingredients

• Pastry

• 4  ounces cream cheese, softened
• 4  ounces butter, softened
• 1 1⁄4 cups flour
• 1⁄8 teaspoon salt
• 1  tablespoon  minced fresh chives

• Filling

• 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 ½ cups)
•  fresh basil leaf (to garnish)

Directions

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 ½ 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.