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1
Crust: Preheat oven to 400F.
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2
In large bowl, mix both flours and salt.
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3
Gradually add oil, tossing mixture with fork until crumbly.
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4
Stirring with fork, add enough milk until mixture comes together in ball.
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5
Shape into small disc.
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6
Roll out dough between two sheets of wax paper into 12-inch round about 1/4 inch thick.
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7
Remove top sheet of paper and invert dough, without stretching, into 9-inch round tart pan with removable bottom.
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8
Carefully peel off top piece of wax paper.
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9
Fit dough along bottom and up sides of tart pan and trim edges.
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10
Loosely line crust with foil, and fill with dried beans or pie weights.
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11
Bake 15 minutes.
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12
Remove foil and beans and bake until golden brown, about 15 minutes more.
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13
Transfer to wire rack and let cool.
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14
Reduce oven temperature to 375F.
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15
In large skillet, heat oil over medium heat.
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16
Add onions and cook, stirring occasionally, until golden brown, 15 to 20 minutes.
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17
Transfer to crust and spread evenly.
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18
Season with some of the salt and pepper.
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19
Add zucchini to skillet and cook until light golden, about 2 minutes per side.
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20
Arrange zucchini and tomato slices in alternate circles on top of onions, sprinkling with remaining salt and pepper.
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21
Bake until tomatoes soften, about 25 minutes.
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22
Serve warm, or transfer to wire rack to cool, then refrigerate until ready to serve.
