Roasted Vegetable Tart

For the crust: Combine the flour, baking powder and salt in a large bowl. Make a well in the center and add the egg and 1 tablespoon cold water. Mix in the cubed butter using a pastry cutter or two forks. Quickly knead everything together using your hands. Cover with plastic wrap and refrigerate for at least 1 hour. 

For the filling: Rinse the vegetables. Remove the ribs and seeds from the bell peppers and cut into 4 cm (approximately 1.5 inches) pieces. Slice the zucchini about 1/2 cm (approximately 1/4 inch) thick. Slice the eggplant into quarters and cut into pieces. Core and coarsely chop the tomatoes. Peel and mince the garlic.

Heat the oil in a large pan and sauté the garlic and bell peppers for 1-2 minutes. Add the remaining vegetables and sauté for another 2-3 minutes. Rinse the rosemary and remove the needles. Add the rosemary, mustard and lemon juice to the vegetables. Season with salt and pepper and remove from heat.  

Preheat the oven to 180°C (approximately 350°F). Grease the tart pan with butter and sprinkle with flour. Roll the dough out onto a floured surface into the shape of the tart pan. Press into the tart pan cover with parchment paper and fill with dried beans. Bake for 10-15 minutes, until lightly golden. Remove from the oven and discard the beans and parchment paper.