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Preparation
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.