Zucchini, Sun Dried Tomato and Kalamata Olive TapenadeTart

It's been too hot out lately to use the oven, so dinner tonight was on the grill.  This tart is so easy to make if you use a ready made crust.  I have flopped one too many crusts in my life to attempt to bake one from scratch, so I used a ready made, organic, vegan cornmeal crust.  If you can't find one at your local natural foods store, use your favorite pizza crust.  When it's not so hot out, this tart can be made in the oven, just follow the instructions for baking the crust.  On Cooking And Ingredients

Zucchini, Sun Dried Tomato and Kalamata Olive Tapenade Tart
1/2 cup sun dried tomatoes (not packed in oil, just dried) soaked in water for 1-2 hours
1/2 cup kalamata olives cured in olive oil, drained
1 T chopped fresh basil
1 small clove garlic
1 8.5-9 inch vegan organic cornmeal crust
1 small zucchini sliced thin


Heat the grill to medium/medium low.  While the grill is heating, make the tapenade.


Sun Dried Tomato and Kalamata Olive Tapenade: In a food processor, pulse the soaked sun dried tomatoes, drained olives, basil and garlic until mixed well, but not pureed.  Makes a cup.

Assemble the tart: Spread the cup of tapenade on the crust.

Top with zucchini slices.

Place it on the top rack of the grill, or some method of indirect heat on your grill on medium to medium low heat.

Grill for 15-20 minutes, checking to make sure the crust doesn't burn.   The tart is done when the crust  and zucchini slices are slightly browned.