Name: Summer Vegetable Tart
Yield: 6 Servings
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; 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

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