1. Cut butter into small pieces. Add flour and salt to bowl and with a pastry cutter or fork, cut butter into flour until a mealy consistency.  Add water until dough just pulls together. May also combine in food processor, pulsing with metal blade.

2. Turn onto work surface and knead until flour has been

incorporated. Wrap in plastic wrap and place in refrigerator for 30 minutes.

3. When ready to roll the dough, place on parchment paper dusted with flour. Dust rolling pin with flour and roll into a circle a few inches larger than the tart pan. If dough is sticky, place in refrigerator for 10 minutes so that it easily peels off as you press the dough gently and evenly up the sides of the tart pan. Roll the rolling pin over the top to cut off excess dough. Follow tip on side.

4. Place sliced eggplant in a colander and sprinkle 1 tablespoon of salt over the eggplant.  5. Rinse eggplant. Begin layering the eggplant, zucchini and tomato slices in a  circular pattern, keeping the vegetables very close together, almost standing upright. Drizzle with the herbed oil.
6. Bake at 425 degrees for 45 minutes or until crust is golden and vegetables are caramelized. Cool for about 15 minutes before cutting and serving.