FRESH TOMATO AND ZUCCHINI TART

Steps:

• 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.