Vegetable Tart
[Vegan]

For the Crust:

• 1 cup whole wheat flour
• 1/2 cup whole oat flakes
• 3 tablespoons sesame
• 1/2 teaspoon pepper and 3/4 teaspoon
• 1 teaspoon salt baking powder
• 1 sprig of rosemary, finely chopped
• 1/3 cup olive oil
• 1/3 cup soy milk

For the Filling:

• 2 cups eggplants
• 2 cups peppers
• 1 1/4 cup zucchini
• 1 1/4 cup onion
• 2 cloves garlic
• basil leaves
• 1 teaspoon olive oil
• salt and pepper

For the Cream:

• 2 cups (300 g) silken tofu
• 3 tablespoons nutritional yeast
• 1 teaspoon capers
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• salt and pepper
• sesame for sprinkling