1 1/4c whole wheat flour
1t sea salt
1/4c olive oil
1/2c cold water
Grease the pan lightly if it doesn't have a nonstick coating.
Combine the flour, salt, and herbs in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly until the dough comes together into a ball.
Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan.
Transfer the dough carefully into the prepared pan and line it neatly. Place the pan in the fridge for 30 minutes to rest.
Top with Sauce - Use whatever you have, pesto, tomato or just olive oil. We happened to have this leftover from another meal.
Sprinkle Mozzerella cheese on sauce.
Fill with grilled vegetables:
I added more sauce and cheese on top.
Then bake for 20 to 25 minutes at 400°F.