Preheat the oven to 180 °C - 250°F.
Make the savoury pie crust
Combine sifted flour, oil and salt in a bowl and mix or knead well.
Add cold water a little at a time and knead until you form a smooth ball.
Wrap it with cling film and place in the fridge for about 20-30 minutes.
For the vegetables
Wash all the vegetables and peel the carrots.
Slice all vegetables very thin longitudinally with a mandolin, a sharp knife or a peeler - about 1-2 mm (see photo step by step). Avoid the middle part of courgettes because it is rich in seeds and too tender.
Cut the aubergine slices in half longitudinally if too wide. Place the purple carrots in a separate bowl because they dye the other vegetables.
Oil the tart pan and dust with corn flour.
Quickly knead and spread the bristle paste between 2 sheets of parchment paper and transfer it to the pan ( with or without parchment paper - You'll have to arrange the edges and the base with your hands because gluten-free and starch-free pie crusts are not easy to handle.)
Spread the chosen filling on the base of the cake ( keep apart ¼ if you decide to put it in between the vegetable strips) and cover with tahini, pesto, pepper sauce or another seasoning.
Starting from the center of the crust (see photo step by step), arrange the vegetable strips creating small circles. Alternate the vegetables to create a rainbow like in photos. There are those who start from the edges, but I find it easier this way.
When the surface the spiral is complete, brush with a spoonful of oil seasoned with a pinch of salt and sambal olelek (optional).
Bake for about 30 minutes on the middle oven shelf, frequently checking to prevent the vegetable from burning.
Serve warm or lukewarm and enjoy!
Better if served immediately, it can be stored in the refrigerator for 2-3 days. Heat in the oven before serving.