0.5 medium fennel bulb cored cut lengthwise into 1/2-inch strips
1 tablespoon basil fresh chopped
0.5 cup corn kernels fresh
5 ounces goat cheese fresh soft
4 tablespoons ice water ()
2 tablespoons olive oil
1 small bell pepper red stemmed seeded cut into 1/2-inch strips
0.1 teaspoon salt
3 tablespoons solid vegetable shortening chilled cut into 1/2-inch cubes
0.3 cup cup heavy whipping cream sour
6 tablespoons butter unsalted chilled cut into 1/2-inch cubes
0.5 cup whipping cream
5 ounces baby squash yellow halved lengthwise
5 ounces zucchini halved lengthwise
Equipment
bowl
frying pan
oven
whisk
tart form
Directions
Blend flour and salt in processor. Using on/off turns, cut in butter and shortening until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before continuing.)
Roll out dough on lightly floured surface to 12-inch round.
Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in; press to form double-thick sides. Pierce bottom of dough all over with fork. Refrigerate 1 hour.
Preheat oven to 400°F.
Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Cool 5 minutes. Reduce oven temperature to 375°F.
Whisk cheese, cream, sour cream, salt, and cayenne in medium bowl to blend.
Add eggs and whisk to blend.
Pour into prepared crust.
Bake until filling is set, about 20 minutes. Cool 10 minutes.
Meanwhile, heat oil in large skillet over medium heat.
Add bell pepper and fennel and sauté until beginning to soften, about 4 minutes.
Add zucchini, yellow squash, and corn; sauté until all vegetables are tender, about 12 minutes. Season with salt and pepper. Mound vegetables on top of tart and sprinkle with basil.
