Brampton, Ontario


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Tomato & Zucchini Tart

1 1/3 c
1 tsp
2/3 c
1 tbsp
1
2

1/4
1/2 c
2
all purpose flour
salt
cold butter, cut in pieces
olive oil
medium zucchini diced
cloves garlic, minced
salt & pepper to taste
ea chopped black olives & fresh basil
grated parmesan cheese
thinly sliced tomatoes

Keep CookingIn large bowl, mix flour with salt until blended; cut in butter until it resembles coarse crumbs. Gather into rough ball. Press dough onto bottom and up side of 9-inch (23 cm) fluted tart pan with removable bottom. Prick all over with fork. Freeze 5 minutes. Bake in 350°F (180°C) oven for 25 to 30 minutes or until crust is golden brown. Cool completely on rack. In frying pan, heat oil over medium-high heat. Add zucchini, garlic, salt and pepper; cook, stirring occasionally, until zucchini is tender. Cool to room temperature. In small bowl, mix olives with basil; scatter over crust. Top with zucchini and Parmesan. Arrange tomatoes in circular pattern, overlapping slightly. Serve immediately at room temperature.

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