Preheat oven to 400
For the Crust:
Sift flour into a medium bowl and stir in salt, Aleppo pepper, and Summer Garden Herb seasoning (rub herbs between palms to powder before adding). Add the pieces of butter and bacon fat or shortening. Use a pastry knife or two butter knives to cut butter and fat into flour until crumbly. Add 2-3 tablespoons ice water and use your hands to gather dough into a ball. Dough should be dry but hold together; add another tablespoon of water if necessary. Keep your hands and equipment as cold as possible during this stage so the butter doesn't melt. Roll out dough on a heavily floured surface until it is 13-14 inches wide and transfer to large sheet pan.
For the Vegetables:
Mix tomato sauce, chopped garlic, and Summer Garden Herb Blend. Spread evenly across the bottom of the tart, leaving a 1.5-inch crust on the edges.
Slice squash, zucchini, and tomatoes into 1/4" thick rounds. Cut onion into thin strips, and cut bell pepper into thin rings. Starting at the outside, layer the squash, zucchini and bell pepper until the tart is covered. Make a second layer of the tomatoes and onion. Powder the dried basil in your hand and dust over the top. Scatter bits of goat cheese across the vegetables. Fold the edges of the pie inward one by one.
Loosely cover tart with tin foil and put in the oven at 400. Immediately lower heat to 350 and bake for 1 hour, removing tin foil halfway through. After taking the tart out of the oven, drizzle the top with high-quality olive oil.
I used frozen bacon fat for the crust because I had a bunch on hand, but shortening or even all butter would work fine. For the goat cheese I prefer Capriole Farms but any kind will work, or you can substitute feta or parmesan.