-
1
make the tart shell In a food processor, combine the 1 3/4 cups of flour with the salt.
-
2
Add the butter cubes and pulse 5 times in 1-second bursts.
-
3
Add the ice water and pulse until the dough comes together, then turn the dough out onto a floured work surface and knead briefly.
-
4
Flatten the dough into a disk, wrap in plastic and refrigerate for about 30 minutes, until firm.
-
5
make the tart shell Preheat the oven to 375.
-
6
On a floured work surface, roll out the dough to a 6-by-16-inch rectangle, a scant1/4 inch thick.
-
7
Ease the pastry into a 4-by-14-inch tart mold and trim the overhang to 1/2 inch.
-
8
Fold the overhang over to reinforce the edges.
-
9
Freeze the tart shell for about 15 minutes, until firm.
-
10
make the tart shell Line the tart shell with parchment paper and pie weights and bake in the center of the oven for 35 minutes, until set.
-
11
Remove the parchment and weights and bake for about 10 minutes longer, until golden.
-
12
Let cool.
-
13
meanwhile, make the filling Drizzle a baking sheet with olive oil.
-
14
In a bowl, toss the bell pepper and onion with 1/2 tablespoon of the oil, season with salt and pepper and arrange on one-quarter of the baking sheet.
-
15
Add the eggplant to the bowl, toss with 1/2 tablespoon of the oil, season with salt and pepper and arrange on another quarter of the baking sheet.
-
16
Repeat with the zucchini and tomatoes, using 1/2 tablespoon of oil for each.
-
17
meanwhile, make the filling Roast the vegetables for about 45 minutes, turning once, until tender.
-
18
Let cool slightly, then return them to the bowl.
-
19
Add the vinegar, herbs and the remaining 1 1/2 tablespoons of oil and toss; season with salt and pepper.
-
20
meanwhile, make the filling Arrange the vegetables in the tart shell, tuck in the cheese slices and serve.
