– For the shortcrust pastry: mix flour, olive oil, water, salt and herbes de Provence until smooth.
– Form the dough into a ball and flatten slightly. Cover with film and refrigerate for 15 minutes.
– Cut the eggplants and tomatoes into thin slices.
– Roll out the dough on a floured work surface. Place on a baking sheet lined with parchment paper or silicone sheeting.
– Arrange the eggplant and tomato slices in rosettes: a large outer circle and a small inner circle.
– Sprinkle with salt, Parmesan and olive oil.
– Fold the edges of the tart over the vegetables.
– Bake for 30 min in an oven preheated to 180°C.