Fresh Tomato and Zucchini Tart

Recipe by evelynathens
READY IN: 43mins
SERVES: 8-10




  • Make the pastry: Blend the cream cheese and the butter.
  • Add the flour and salt and mix just until the dough starts to form a ball.
  • Sprinkle the chives on a work surface.
  • Turn out the dough and knead lightly until the chives are incorporated.
  • Pat the dough into a disc about ½ inch thick.
  • Wrap and refrigerate for atleast 30 minutes and up to 1 day.
  • Remove the dough from the refrigerator and let stand at room temperature to soften slightly.
  • On a well-floured work surface, roll the dough into a 13 to 14 inch round.
  • Roll the pastry onto the rolling pin and gently unroll it over an 11 inch fluted tart pan with a removable bottom.
  • Fit the dough evenly into the pan without stretching.
  • Trim the overhanging dough to 1 inch from the rim.
  • Fold the excess dough over and press it into the side of the pan.
  • Refrigerate for 20 minutes, or until firm.
  • Preheat the oven to 400F.
  • Line the chilled tart shell with foil and weigh down with pie weights or dried beans.
  • Bake for 15 minutes.
  • Remove foil and weights and bake 10 minutes longer, or until just set and golden.
  • Transfer to a rack to cool completely; then remove the fluted rim and place the shell on a serving platter.
  • Prepare the filling: In a medium bowl, stir together the olives, anchovies and capers.
  • Spread the mixture evenly over the bottom of the baked shell.
  • Starting at the edge, layer the tomato slices in overlapping, concentric circles.
  • Season generously with lots of freshly-ground black pepper and salt.
  • Heat the olive oil in a medium skillet.
  • Add the garlic and stir, over medium-high heat, for 1 minute, or until fragrant.
  • Add the zucchini, season with salt and pepper and stir until softened slightly, about 1 minute.
  • Spoon the zucchini over the tomatoes and garnish with fresh basil leaves.
  • Serve at room temperature.