A bright, summery vegetable tart that is easy to make, healthy to eat, and plainly delicious. The crust is done in a single bowl using olive oil and whole-wheat flour and then pressed right in the tart pan. There’s no magic formula for how the tart is assembled. You can add more or less of the vegetables and it needn’t be Pinterest-pretty to be delicious. If tomatoes and zucchini are out of season, this works well with other vegetables, such as sautéed leeks, mushrooms, onions, and/or fennel.
Put an oven rack on the lowest level and preheat oven to 400 degrees F.
Put the goat cheese into a small bowl and mix with a spoon so it becomes easily spreadable. If it’s too cold to spread, microwave on high for 15 to 20 seconds. Spread the goat cheese evenly along the surface of the unbaked crust.
Bake on the lowest rack until the crust begins to brown and the zucchini is very tender when poked with the tip of a knife, 1 hour. Drizzle with the olive oil and scatter the basil over the top.