1 1/2 yellow squash
1 1/2 zucchini
1/2 red bell pepper
3/4 cup cheese, shredded, your favorite (mild is best)
2 tablespoons thinly sliced basil
1 tablespoon extra virgin olive oil
salt and pepper
For tart dough:
Pulse 1 1/2 c all-purpose flour and 1/2 t EACH salt and black pepper in a food processor. Add 6 T cold, diced unsalted butter and 3T cold, diced shortening; pulse until pieces of butter and shortening are the size of peas. Add 3T ice water; pulse to combine. Shape dough into a flat disk, refrigerate at least 30min.
1Press pie dough into 9” tart pan. (I didn't have a tart pan so I used a pie pan) Press dough into pan’s fluted edge, trim excess. Cover dart shell with aluminum foil and fill with dried beans or baking weights. (I didn't have these so I just covered it with foil) Bake at 375 for 25min or until it feels dry. Remove foil and bake shell 5 minutes more. Let cool 5 minutes.
2Slice veggies into 1/8” slices – a mandoline is very handy for this. Pat dry with paper towels. Sprinkle cheese and basil over bottom of tart.
3Arrange vegetables around the edge of tart shell, repeatedly overlapping 2 slices each of zucchini, yellow squash, red bell pepper, and onion. (the onion tends to fall apart – just use a generous pinch of shreds.) Arrange a smaller circle inside the first. Put onions in the center, covered by more squash.
4Drizzle the tart with olive oil. Season with salt and pepper. Bake until tart is golden brown around the edges, about 30 minutes.