Ingredients

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

Saut?ed Vegetables Are Piled Atop A Creamy Goat Cheese-custard Filling.

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