Ingredients

For the shell

• 250gr of Kamut flour (you can choose the flour you like the most, I used Kamut )
• 120ml of water
• 60ml of peanut oil (this is a good substitute for butter!)
• A spoonful of salt
• A spoonful of yeast powder

For the filling

• 2 carrots
• 2 red peppers
• 10 little colored tomatoes 
• 1 eggplant
• 20 gr of parmesan
• 2 eggs

Preparation

Start with cutting tomatoes, peel the carrots and the red peppers and then cut the eggplant into little cubes. Put each type of vegetable in a little bowl with some lemon in order not let them blacken.

Grab a baking pan, grease or flour it and preheat the oven at 200°.

Let’s prepare the shell of the savory tart.

First put the flour in a bowl together with salt and the yeast powder. Then, add water and finally add the peanut oil. At first, mix with a wooden spoon and then start kneading the pastry with your hands. At the beginning, work the pastry in the bowl, then, when it starts taking shape, flour the table and start kneading it on the latter.

Consequently, take the rolling pin and roll the crust till it is 1 or 1.5 cm high. At this point take carefully the pastry and put it in the baking pan in order to fill both the bottom and the borders.

At this point whip the egg white, fill the shell of the savory tart with the vegetables you prepared before, add the egg white and finally sprinkle with parmesan.

Lastly, place the baking pan in the oven, set it at 180° for the first 10 mins and then, lower it at 150° for the final 30/35 mins.