Vegetable Tart

Summer Vegetable Tart

Makes 8 servings

Total time: about 2 hours

Ingredients

1/2C    All-purpose flour

1/2t     Table salt

1/2t      Black pepper

6 T      Cold unsalted butter, diced

3 T      Cold shortening, diced

3T       Cold ice water

1          Yellow squash sliced 1/8in thick

1         Zucchini. sliced 1/8 inch thick

1         Red bell peppers, sliced 1i8-inch thick

1          Red onion, sliced l/8-inch thick

2.5oz   Shredded aged goat cheese (2.5 oz.)

2 T       Thinly sliced basil

1 T       Olive oil

Kosher salt and black pepper

Process

Pulse flour, table salt, and pepper in a food processor for the crust.

Add butter and shortening; pulse until pea-sized.

Add ice water; and pulse to combine.

Shape dough into a flat disk;

Chill at least 30 minutes.

Preheat oven to 375′.

Roll dough on a floured surface to 1/4-inch thick

Transfer to a 9-inch fluted tart pan.

Press dough into pan and up sides;

Trim excess.

Cover dough with foil; fill with round weights

Bake crust until it feels dry. About 25 minutes;

Remove foil and beans

Bake crust 5 minutes more.

Let crust cool at room temperature.

Pat vegetables dry with paper towels.

Sprinkle goat cheese and basil over bottom of crust.

Arrange vegetables starting around the edge of crust then moving to the center, overlapping and alternating vegetables as you go, until crust is filled and all the vegetables are used.

Drizzle tart with oil;

Season with salt and pepper.

Bake tart until golden brown around the edge about 30 minutes.