In a large bowl mix together all the ingredients for the dough: flour, salt, olive oil and cold water. Mix thoroughly and knead until a smooth and elastic dough is formed. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.
Meanwhile, preheat the oven at 360°F (180°C).
Line a 9″ tart pan with parchment paper. Flour work surface and roll the dough until just a bit bigger than the tart tin. Place the dough into the tin and trim any excess overhang. Refrigerate for another 15 minutes. Using a fork, poke wholes into the base, cover with parchment paper, add weights (beans or rice) and bake for 15 minutes at 360°F, until slightly golden.
While the dough is baking, trim the edges of the zucchini, eggplant, carrots and core the bell pepper. Slice the vegetables into long, thin slices, using a mandolin or a vegetable peeler.
Let's start making the vegetable spiral.
Roll a strip of carrot into a spiral, followed by a strip of zucchini and a strip of eggplant. Repeat the process, alternating all the vegetables until the tart is full.
Brush the top of the vegetable tart with 3 tbsp of olive oil, then sprinkle with salt and dried herb mix.
Bake at 360°F (180°C) for 45 minutes, until vegetables are tender and cooked through. Cool in tart pan for 10 minutes before serving.
Enjoy!
