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1
Make the pastry: Blend the cream cheese and the butter.
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2
Add the flour and salt and mix just until the dough starts to form a ball.
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3
Sprinkle the chives on a work surface.
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4
Turn out the dough and knead lightly until the chives are incorporated.
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5
Pat the dough into a disc about 1/2 inch thick.
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6
Wrap and refrigerate for atleast 30 minutes and up to 1 day.
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7
Remove the dough from the refrigerator and let stand at room temperature to soften slightly.
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8
On a well-floured work surface, roll the dough into a 13 to 14 inch round.
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9
Roll the pastry onto the rolling pin and gently unroll it over an 11 inch fluted tart pan with a removable bottom.
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10
Fit the dough evenly into the pan without stretching.
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11
Trim the overhanging dough to 1 inch from the rim.
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12
Fold the excess dough over and press it into the side of the pan.
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13
Refrigerate for 20 minutes, or until firm.
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14
Preheat the oven to 400F.
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15
Line the chilled tart shell with foil and weigh down with pie weights or dried beans.
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16
Bake for 15 minutes.
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17
Remove foil and weights and bake 10 minutes longer, or until just set and golden.
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18
Transfer to a rack to cool completely; then remove the fluted rim and place the shell on a serving platter.
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19
Prepare the filling: In a medium bowl, stir together the olives, anchovies and capers.
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20
Spread the mixture evenly over the bottom of the baked shell.
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21
Starting at the edge, layer the tomato slices in overlapping, concentric circles.
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22
Season generously with lots of freshly-ground black pepper and salt.
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23
Heat the olive oil in a medium skillet.
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24
Add the garlic and stir, over medium-high heat, for 1 minute, or until fragrant.
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25
Add the zucchini, season with salt and pepper and stir until softened slightly, about 1 minute.
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26
Spoon the zucchini over the tomatoes and garnish with fresh basil leaves.
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27
Serve at room temperature.
