For the tart shell add the following to the bowl of a food processor…

-1¾ cups all-purpose flour and 1 tsp sea salt.

-Pulse to combine.

-Add 1 stick plus 2 TBS cold unsalted butter cut into chunks.

-Pulse 5 times in 1-second bursts.

-Add ¼ cup ice water and pulse until the dough comes together.

-Turn the dough out onto a floured work surface and knead briefly.

-Flatten the dough into a disk, wrap in plastic and chill for about 30 minutes, until firm.

-Preheat the oven to 375°.

-On a floured work surface, roll out the dough to a 6-by-16-inch rectangle, a scant ¼ inch thick.

-Ease the pastry into a 4-by-14-inch tart mold and trim the overhang to ½ inch.

-Fold the overhang over to reinforce the edges. Refrigerate the tart shell for about 15 minutes, until firm.

-Line the tart shell with parchment and pie weights or dried beans and bake in the center of the oven for 35 minutes, until set.

-Remove the parchment and weights and bake for about 10 minutes longer, until golden. Let cool.

For the filling…line a baking sheet with parchment paper and drizzle with oil.

-In a large bowl, toss 2-3 peppers cut into ¼ inch wedges with ½ TBS of olive oil and season with salt and pepper. Arrange it on one-quarter of the oiled baking sheet.

-Chop up 1 small eggplant into 1 inch chunks.

-Add the eggplant to the bowl, ½ TBS of olive oil and season with salt and pepper.

-Arrange it on another quarter of the baking sheet.

-Repeat the process with 1 cup of cubed summer squash and ½ cup cherry tomatoes.

-Roast the vegetables for about 45 minutes, turning once, until tender.

-Let cool slightly, then return them to the bowl.

-Add 2 tsp Champagne vinegar, 3 TBS fresh basil and another 1½ TBS of olive oil and toss; season with salt and pepper.

-Thinly slice 2 ounces Tomme de Savoie or imported Fontina cheese.

-Scrape the roasted vegetables into the tart shell, tuck in the cheese slices and serve.