For the Crust:

1. Preheat oven to 400℉. Place a baking sheet on the lower rack of the oven.
2. In a large bowl, whisk the flour and salt together. With a pastry cutter, or 2 knives, cut the Crystal Margarine into the dry ingredients until the mixture looks like coarse breadcrumbs. Add about 3 tbsp of the ice water into the dry ingredients and mix it into the dry ingredients with a fork.
3. Add another tablespoon of water and, if needed, add the remaining liquid until the dough forms into a rough ball. Knead a few times to combine. Form dough into a disc and wrap tightly with plastic wrap. Place into the fridge to rest and chill; at least 30 minutes.
4. Take dough out of the fridge. Crumble pieces of the dough into the bottom of a 10 inch round tart tin. Carefully press rolled dough into the tin. With a fork, dock the entire bottom of the tart. Place into the freezer to chill; about 20 minutes.
5. Line the chilled dough with a sheet of parchment paper, making sure that the paper comes up the sides. Fill with beans, rice, or pie weights. Place tart tin into the preheated oven, onto the hot baking sheet. Bake for 10 minutes or until the edges of the crust are golden in colour.
6. Pull out the baking sheet (along with the tart tin). Lower temperature to 375℉. Remove beans by carefully lifting the parchment paper out of the crust. Place baking sheet with the tart tin back into the oven to crisp up the bottom of the crust; about 7 minutes. Remove and cool.

For the Filling:

1. In a medium bowl, mix the goat cheese, parmesan cheese and Greek yogurt together, until well combined. Add the eggs and the thyme, stir until homogenous.
2. Place the cooled baked tart shell onto a baking sheet. Evenly spread the cheese mixture over the bottom of the shell. Set aside.
3. With a sharp chef’s knife, thinly slice the eggplant, zucchini, and carrot into rounds. Line the vegetable rounds onto a baking sheet lined with parchment paper.
4. In the melted Crystal Margarine, add the minced garlic. Tear or cut the basil leaves into thin strips. Add the basil, salt, black pepper, and chili flakes to the Crystal Margarine. Stir to combine.
5. With a pastry brush, brush the vegetable rounds with the melted mixture. Flip rounds over and brush the other side.
6. Working from the outside towards the centre, line the rounds around the perimetre of the shell. Gently push about a third of the vegetable mixture into the cheese mixture, slightly overlapping the edges of the rounds. Start with the larger rounds around the edge (a ring of eggplant, then green zucchini, then yellow zucchini, and finally, carrots), repeating the pattern until reaching the centre.
7. Place the tart shell onto a baking sheet and place into the preheated oven for 40 to 45 minutes. Take out of the oven, and cool in the shell; 15 to 20 minutes. Un-mould the vegetable torte and place onto desired platter. Slice into wedges and serve warm

Chef’s Notes:

• Be sure to use a tart tin that has a removable bottom to make it easier to un-mould the torte.
• Try to choose vegetables that are roughly the same diameter if possible.