Method:​

​

In a bowl, mix the egg and olive oil well. Sift the HELIOS Whole Wheat Flour and add it with the baking powder to the egg and olive oil mixture. Mix well until combined to make a pliable dough. 
Roll out the dough into a thin sheet with the help of a rolling pin and place it on a tart pan (the dough should be uniform and the same thickness in all places).
Use a fork to pierce the tart and bake in a preheated oven,at 185oC for 10 minutes.

Cut the zucchini into thin slices and do the same for the tomatoes and eggplants, after cutting them in half (lengthwise).
Put them on a baking tray, drizzle with a little olive oil and season with salt and pepper. 
Bake them in the oven for about 10 minutes to get a nice colour.

Finally,remove the crispy tart base from the oven, add the feta crumbs ,so that the whole surface is covered.
Place the baked vegetables around the perimeter in order by type ,until the entire surface is covered.

Bake for another 5 minutes to soften the feta.