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

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

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

Place a frying pan and pour in olive oil. Sauté the diced peppers in it over high heat and toss. Add the tomato paste and mix well. Deglaze with the vegetable stock and season with salt and pepper. Reduce the paprika ragout until the stock has almost completely boiled away.

In a frying pan add vegetable oil and fry the planted.pulled until golden brown on all sides. To do this, turn several times.

Mix together with the bell bell pepper vegetables, 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 lengthwise. Now peel all the vegetables separately lengthwise in long strips with a peeler. Now line the tart pan with the vegetable strips from the outside to the inside in a circle and overlapping a little until the pan is completely filled.

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

Remove and garnish with basil or vegan parmesan as desired.