In 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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1 1/3 cups (325 mL) all purpose flour 1 tsp. (5 ml) salt 2/3 cup (150 mL) cold butter, cut in pieces 1 Tbsp. (15 ml) olive oil 1 medium zucchini, diced (about 2 cups/500mL) 2 clove garlic, minced salt and pepper to taste 1/4 cup (60 mL) black olives chopped 1/4 cup (60 mL) fresh basil 1/2 cup (125 mL) grated Parmesan cheese 2 thinly sliced Tomato