Provençal tart - Good Food Middle East

Ingredients

• 225g plain flour, preferably organic (Dove's Farm is good)
• 100g butter, cut into pieces
• 1 tsp dried basil
• ½ tsp dried oregano
• 1-2 tbsp finely chopped sundried tomatoes
• 1 tbsp olive oil
• 1 egg beaten, for brushing (optional)
• 3 small peppers, preferably different colours
• 2 tbsp olive oil
• 2 fat garlic cloves, crushed
• 1 tbsp chopped sundried tomatoes
• 400g can chopped tomatoes
• 1 tbsp tomato purée
• 1 tbsp red wine vinegar
• 100ml/3½ fl oz olive oil
• 1 medium aubergine, cut into 1cm thick slices
• 1 tbsp dried basil
• 4 medium or 3 large tomatoes, sliced
• good handful chopped fresh basil leaves
• about 18 black olives, preferably unpitted
• 100g mozzarella, grated
• 50g cheddar, coarsely grated