In a large bowl, combine the flour, butter, water and salt. Using the dough hook attachments, turn the Hand Mixer on to the lowest speed and knead the mixture for about 5/7 minutes.
Once the mixture reaches a sandy consistency, using your hands, ball the dough together, cover with cling film and leave to rest in the fridge for 30 minutes.
In a bowl, mix the eggs with the cheese and set aside.
Wash the vegetables and cut the tomatoes into thin, even slices. Chop the courgette and aubergine into cubes.