In a bowl sift flour, add salt, pieces of butter and RUB the mixture into crumbs. Add the cream or milk and knead the dough. Gather the dough into a lump, wrap in membrane ( film) and leave in the fridge for 1 hour.

Roll out the dough into a round flat cake, the size of which should be slightly bigger than form size. The round form ( 22cm) with baking paper, brush with olive oil and distribute the dough, forming the sides. With a fork make a few punctures on the surface of the dough. Bake at 180 degrees until Golden brown (20 minutes)

Cheese, feta, put in a bowl, add sour cream or yogurt, salt, pepper, herbes de Provence, stir with a mixer. Remove the pan from the oven. Evenly distribute the filling.

Prepare all vegetables. Wash the vegetables well. Scrape the carrots eh peel zucchini if they are young do not have clear or clear with spaces. Bake vegetables in the oven for 5 minutes. Roasted red pepper peel. Cut the vegetables in length on a thin plate ( using a mandolin)sprinkle lightly with salt.

In a circle starting from the center, lay out a plate of vegetables, slightly overlapping, alternating them by color.

Bake in a preheated oven at 180 degrees for 20-30 minutes. 10 minutes until tender, cover with foil. From the top, if you wish, the cake can be sprinkled with grated cheese.