How to Make It
In a food processor, combine the 1 3/4 cups of flour with the salt. Add the butter cubes and pulse 5 times in 1-second bursts. Add the ice water and pulse until the dough comes together, then turn the dough out onto a floured work surface and knead briefly. Flatten the dough into a disk, wrap in plastic and refrigerate for about 30 minutes, until firm.
Preheat the oven to 375°. On a floured work surface, roll out the dough to a 6-by-16-inch rectangle, a scant1/4 inch thick. Ease the pastry into a 4-by-14-inch tart mold and trim the overhang to 1/2 inch. Fold the overhang over to reinforce the edges. Freeze the tart shell for about 15 minutes, until firm.
Line the tart shell with parchment paper and pie weights and bake in the center of the oven for 35 minutes, until set. Remove the parchment and weights and bake for about 10 minutes longer, until golden. Let cool.
Drizzle a baking sheet with olive oil. In a bowl, toss the bell pepper and onion with 1/2 tablespoon of the oil, season with salt and pepper and arrange on one-quarter of the baking sheet. Add the eggplant to the bowl, toss with 1/2 tablespoon of the oil, season with salt and pepper and arrange on another quarter of the baking sheet. Repeat with the zucchini and tomatoes, using 1/2 tablespoon of oil for each.
Roast the vegetables for about 45 minutes, turning once, until tender. Let cool slightly, then return them to the bowl. Add the vinegar, herbs and the remaining 1 1/2 tablespoons of oil and toss; season with salt and pepper.
Arrange the vegetables in the tart shell, tuck in the cheese slices and serve.