Tart of Tofu, Caramelized Onion and Zucchini with a Toasted Hazelnut Crust

This is worthy of guests.  It has rich flavors from caramelization, cheese - and the anchovies.  I'm not a big fan of anchovies on pizza, because they stand out too much.  Here, there is sufficient baking time to allow them to really melt in better and flavor more subtly. But if you are serving strict vegetarians, you can skip them, and you'll still have an awesome, hearty main dish.
2 large sweet onions, thinly sliced
1 Tbsp butter and 1 Tbsp olive oil
2 cloves garlic, minced
1 medium zucchini, coarsely grated
1 brick extra-firm tofu
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 lb favorite melt able cheese such as fontina, Swiss or cheddar, grated
2 large fresh, ripe tomatoes, sliced (you'll need at least a dozen slices)
1 dozen pitted Calamatta olives, sliced lengthwise
6 anchovies, chopped
1/4 cup grated Parmesan cheese
1 tsp herbs de Provence

Crust:
1-1/2 cup flour
1/3 cup hazelnuts
1 tsp salt
1 stick very, very cold butter, cubed
Palmful fresh parsley leaves
About 5 Tbsp ice water

First start the onions by placing them in a large skillet with the butter and oil. Bring them to a sizzle, and then stir. Lower heat to a gentle simmer and allow the onions to slowly caramelize. You should stir them every five minutes or so.

Assemble the crust while the onions cook. First toast the hazelnuts in a 375F oven (I use a toaster oven) for about 3 to 5 minutes, shaking once or twice. Watch the nuts closely, being very careful not to burn them, which can happen quickly.

Let the nuts cool and then tip them into a large food processor. Pulse them to form a fine, but dry grind, being careful not to over process to almond butter!  Add the flour, salt and parsley and pulse together. 

Next, add the butter and pulse together just enough to form a coarse mixture. Pulse in the water by the tablespoon-ful. Add only enough just so that the dough pulls together.  Tip dough out onto a floured counter and form into a disk. Wrap with plastic wrap and refrigerate for 30 minutes.

Now back to the onions . Add the zucchini and stir well. Continue cooking until the dough has chilled. Add the garlic just before you are about to take the dough out of the fridge.

Add the tofu to an oiled non-stick skillet and season by tossing with the onion and garlic powders. Salt and pepper generously. Allow all the sides to brown well, about 15-20 minutes on total.

Preheat oven to 400F.  Pull out the dough from the fridge after 30 minutes, and roll it out into about a 14-inch disk. Butter a deep, 12-inch springform pan and lay the dough down into the pan, leaving the dough climbing up the sides - you'll pinch it down later.

Now the final assembly.  Distribute the tofu evenly onto the crust and sprinkle with the Fontina, or other cheese. Next, scatter in the onion/zucchini mix. Finally, lay on the sliced tomatoes, overlapping The slices slightly. Top with the Parmesan cheese and decorate with the anchovies and olives. Now pinch back the dough onto the tomatoes and sprinkle on the herbs.

Bake 45-60 minutes until the tart is bubbly and the crust is nicely browned. Remove from oven and cool 10 minutes before removing the springform. Transfer to a serving platter and slice.

Serves 4-6.

Cook's note: A nice way to finish this dish is to lay a slice of herbed goat cheese on each tart wedge. Or not.

You can manage the anchovies as you wish.  I laid the fillets out, and it was a bit strong.  I have also chopped (recommended in recipe)  and scattered, which allows more of a dissolution/distribution, and a more mellow result.