Knead the flour, margarine, salt and water in a bowl or food processor to form a dough. Now wrap the dough in cling film and let it rest in the fridge for half an hour.

Grease the tart pan and dust it with flour. Spread the dough thinly and press it down. Prick every four cm with a fork.

Remove the stalk and core from the peppers. Cut the pulp into small cubes (5-7 mm). Remove the garlic clove from the peel and chop it finely.

Set up a pan and add olive oil. Fry the pepper cubes over high heat and toss to combine. Add the tomato paste and mix well. Deglaze with the vegetable stock and season with salt and pepper. Cook the paprika ragout until the stock has almost completely boiled away.

Add vegetable oil to a frying pan and fry the planted.pulled over a medium to high temperature until it is golden brown on all sides. To do this, turn it several times.

Mix together with the peppers, let cool slightly and spread evenly on the tart pan lined with the dough.

Peel the carrots and cut off the ends. Wash the zucchini and cut off the ends. Cut off the top of the eggplant and cut the eggplant in half lengthways. Now peel all types of vegetables separately using the vegetable peeler in long strips. Now line the tart tin with the vegetable strips from the outside to the inside in a circle, overlapping slightly, until the tin is completely filled.

Finally, salt the tart and bake it in a preheated oven at 200 °C for about 25 minutes.

Remove and garnish with basil or vegan parmesan if desired.