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.

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 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.

Rem.

cream cheese, butter, flour, salt, fresh chives, kalamata olive, anchovy fillets, capers, tomatoes, olive oil, garlic, zucchini, fresh basil leaf