Provençal tart

Shortcrust pastry

• 250 g wheat flour plus extra for dusting
• 125 g butter, salted cut in pieces, plus extra for greasing
• 10 g water
• 1 tsp salt
• 1 egg
• ½ tsp herbes de Provence, dried
• 1 pinch ground Espelette pepper

Filling

• 300 g aubergines
• 150 g courgettes
• 100 g carrots
• 100 g red pepper
• 50 g mustard
• 100 g green olives, pitted
• 1 egg
• 60 g milk
• 70 g single cream
• 4 pinches salt
• 2 pinches ground pepper