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1
Preheat oven to 180 degrees Celsius.
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2
Mix the flours, and a pinch of salt in a bowl.
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3
Make a hole in the middle, and pour in the melted butter, scrambled egg, and water.
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4
Mix well and, if needed, add another tablespoon of water.
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5
Work the dough on a lightly floured surface until it obtains an elastic texture.
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6
Roll out the dough, and line the pie pan. Prick the bottom with a fork.
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7
Use a carrot slicer to cut the eggplant, zucchini, and carrot.
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8
Season the vegetables with a pinch of salt before assembling the tart (this step causes the vegetables to release some of their water, becoming more malleable, which facilitates the lengthy assembly process, and gives some spice to the vegetables).
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9
Prepare the custard by mixing the yogurt, milk, eggs, cheese, garlic. and minced chives.
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10
Season with salt, pepper and nutmeg.
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11
Spread the custard on bottom of the pie plate.
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12
Arrange the vegetables starting from the outside.
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13
Try to make them all the same height, cutting a little from one side, leaving the peel side up.
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14
Complete with a rosette made with the tomato peel.
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15
Bake for about 35 minutes, or until the base is cooked.
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16
Check if the vegetables are cooked.
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17
Sprinkle extra virgin olive oil, or fruity olive oil on top, and serve.
