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1
Blend flour and salt in processor.
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2
Using on/off turns, cut in butter and shortening until pea-size pieces form.
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3
With machine running, add enough ice water by tablespoonfuls to form moist clumps.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic; refrigerate 1 hour.
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6
(Can be made 1 day ahead.
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7
Keep refrigerated.
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8
Soften dough slightly at room temperature before continuing.)
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9
Roll out dough on lightly floured surface to 12-inch round.
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10
Transfer to 9-inch-diameter tart pan with removable bottom.
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11
Trim dough overhang to 1 inch.
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12
Fold overhang in; press to form double-thick sides.
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13
Pierce bottom of dough all over with fork.
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14
Refrigerate 1 hour.
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15
Preheat oven to 400F.
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16
Bake crust until golden, piercing with fork if bubbles form, about 20 minutes.
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17
Cool 5 minutes.
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18
Reduce oven temperature to 375F.
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19
Whisk cheese, cream, sour cream, salt, and cayenne in medium bowl to blend.
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20
Add eggs and whisk to blend.
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21
Pour into prepared crust.
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22
Bake until filling is set, about 20 minutes.
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23
Cool 10 minutes.
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24
Meanwhile, heat oil in large skillet over medium heat.
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25
Add bell pepper and fennel and saute until beginning to soften, about 4 minutes.
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26
Add zucchini, yellow squash, and corn; saute until all vegetables are tender, about 12 minutes.
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27
Season with salt and pepper.
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28
Mound vegetables on top of tart and sprinkle with basil.
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29
Serve warm or at room temperature.
