4 oz Cheddar cheese, cut in 1"
Pieces
1 md Onion,quartered
1 lb Zucchini
1 c  Cooked ham,diced
2 tb Butter
1/2    Recipe Concassee
Salt and pepper
6    Eggs
1 c  Plain yogurt
1    Cheddar Cheese Pastry

CONCASSEE
1 sm Celery stalk,cut in 1″
Pieces
2 cl Garlic
3 lg Shallots
2 tb Butter
16 oz Peeled tomatoes,drained
1 tb Tomato paste
1 ts Salt
2 tb Chopped fresh basil or
Tarragon
Freshly ground pepper to
Taste

–CHEDDAR CHEESE PASTRY–
1 1/2 c Flour
1 ts Salt
1/4 lb Butter, chilled, cut in 6
Pieces
4 oz Cheddar cheese, chilled,
Cut in 6 pieces
2 1/2 tb Ice water

Concassee: Mince celery,garlic and shallots.Heat butter in medium skillet
and saute vegetables 2 to 3 minutes,stirring occasionally.Chop tomatoes and
add to skillet and bring to boil.Lower flame and simmer mixture until
liquid has evaporated,about 20 to 25 minutes.Add remaining ingredients,stir
through and cool.Refrigerate.

Cheddar Cheese Pastry Butter 8″ springform pan.Measure flour and salt in
bowl.Cut in butter and cheese until coarse meal.Gradually,add ice water and
process until pastry begins to form a ball.Turn out dough on lightly
floured board and roll out into a circle to fit pan.Press pastry so it is
slightly higher than pan.Refrigerate until ready to use.

Tart: Process cheese,grating coarsely.Reserve.Chop onion fine.Melt butter
in large skillet and over moderate flame,saute onion until browned. Slice
zucchini.Add to onion and cook about 5 minutes,stirring frequently.Add
Concassee and salt and pepper to taste and cook 1 to 2 minutes
longer.Correct seasoning to taste.Cool slightly.Clean work bowl.Beat
together eggs and yogurt.Remove to large mixing bowl and add cheese and
zucchini mixture,blending with spatula.Add diced ham. Remove pastry from
refrigerator and fill with egg,distributing the
zucchini,decoratively,throughout and on top of the torte.Bake 10
minutes,lower oven temperature from 400 degrees to 350 degrees and bake 40
minutes longer until golden brown.