Summer Vegetable Tart

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Ingredients

Crust
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
  • 4 tablespoons (about) ice water
Filling and topping
  • 5 ounces soft fresh goat cheese
  • 1/2 cup whipping cream
  • 1/4 cup sour cream
  • 1/8 teaspoon salt
  • Generous pinch of cayenne pepper
  • 3 large eggs
  •  
  • 2 tablespoons olive oil
  • 1 small red bell pepper, stemmed, seeded, cut into 1/2-inch strips
  • 1/2 medium fennel bulb, cored, cut lengthwise into 1/2-inch strips
  • 1 small zucchini (about 5 ounces), halved lengthwise, cut crosswise into 1/2-inch pieces
  • 1 small yellow squash (about 5 ounces), halved lengthwise, cut crosswise into 1/2-inch pieces
  • 1/2 cup fresh corn kernels
  • 1 tablespoon chopped fresh basil

Description

Sauteed Vegetables Are Piled Atop A Creamy Goat Cheese-custard Filling.

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