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.

After resting, roll out the dough into a circle until 4 mm thick.

Lay the dough in the flan dish, pushing the dough to the corners and trim the edges. Pierce the base with a fork all over.

Pour the egg and cheese mixture over the bottom, add the sliced tomatoes and finally the courgette and aubergine.

Optionally, you can sprinkle with grated cheese and fresh basil or oregano.

Bake at 175°C for 35 minutes, until golden.