Preparation

Make the dough

• 在食品加工机的碗,倒入面粉和salt. Pulse briefly to combine. Add the butter. Pulse quickly about twenty times, or until the butter particles are quite small (like tiny pebbles). With the motor running, add the ice water in a steady stream. (This will take about 10 seconds.) Stop the motor. Then pulse quickly six or eight times, just until the mixture begins to leave the sides of the bowl and clump together. The mixture wlil still be somewhat loose and crumbly. That’s okay; you will bring the dough together in the next step.
• 把混合了into a big mixing bowl and knead it briefly against the sides of the bowl to finish bringing it together as a dough. Once you have incorporated all the crumbs, knead once or twice to smooth it out just a bit. While you don’t want to overhandle the dough, you also don’t want to be afraid to handle it as much as you need to in order to bring all the bits of the dough together, as it will ultimately be easier to roll out.
• Divide the dough in half. If you have a scale, you can weigh the dough pieces to make sure they’re of equal or close-to-equal weight. They should each weigh about 9-1/2 oz.
• Shape each piece into a disk about 1 inch thick (and about 4 inches across). Again, don’t be afraid to handle the disk just enough to smooth out the cracks and make a tidy disk. Dust lightly with flour, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
• Remove one disk of dough from the fridge 45 minutes before rolling it (see leftovers note below about storing the extra disk of dough). Make the filling while the dough comes to room temperature.

做填充

• Preheat the oven to 400°F. Position a rack in the center of the oven. In a 13-by-9-inch heatproof glass baking dish (or two smaller shallow baking dishes with a total volume of about 3 quarts), combine the cherry tomatoes, bell pepper, eggplant, zucchini, red onion, olive oil, and 1/2 tsp. salt. Toss gently but thoroughly and spread in a single layer. Roast until the veggies have shrunk and caramelized but are still a bit moist, 45 to 55 minutes. Let cool in the baking dish.

Make the egg wash

• In a small bowl, whisk together the egg yolk and heavy cream, cover with plastic wrap, and set aside.

Assemble and bake the tart

• Be sure that one oven rack is still positioned in the center of the oven. Line a large heavy-duty rimmed baking sheet with parchment.
• 轻轻撒上面粉，用手将其撒在周围。将面团的盘放在您面前，然后用滚动销轻轻点击它，以开始软化并散布它。每次卷后轻轻地将其推出，抬起并给磁盘四分之一弯，直到大约12英寸的回合为止。尽量不要将销钉滚动到面团的边缘上，因为这将使边缘比中心更薄。（如果您的边缘非常破烂或撕裂，则可以将它们重新修补或修剪它们。）如果面团粘住，将其抬起并在其下方和/或上面扔一点面粉。向上卷起或将面团悬挂在滚动销上，然后将其放在准备好的烤盘上。
• Sprinkle 1 Tbs. of the Parmigiano over the dough, leaving a 2-inch border around the edge. Top the Parmigiano with half of the goat cheese, half of the mint, and half of the roasted filling, again leaving a 2-inch border. Sprinkle with 1 Tbs. of the Parmigiano, and repeat with the remaining goat cheese, mint, and filling. Top with 1 Tbs. of the Parmigiano.
• Pleat and fold the edges of the dough up and over the outer edge of the filling all the way around the tart. (You will be folding in that 2-inch border.) You don’t have to go crazy making a lot of pleats; folding in a piece of dough about every 2 to 3 inches around the tart will get you the results you want. (You’ll have a total of eight to ten pleats.)
• Brush the edges of the dough with some of the egg wash (you won’t use it all), and sprinkle the remaining 1 Tbs. Parmigiano over the edges as well as the rest of the tart.
• Bake until nicely golden all over and crisp and brown on the bottom (check with spatula), 38 to 40 minutes. Let cool for a few minutes and use the parchment to slide the tart onto a cutting board. Let cool for another 5 to 10 minutes before slicing and serving.

  

You can freeze the extra disk of dough, wrapped in plastic, for up to 4 weeks. Thaw it in the fridge overnight before using.