Rustic Feta And Vegetable Tart

• 3/4 cup flour whole grain
• 3/4 cup wheat flour
• 7 tablespoons butter cold, cubed
• 1 egg
• 2 tablespoons cold water
• 1/2 red bell pepper diced
• 1/2 green bell pepper diced
• 1 zucchini diced
• 8 mushrooms diced
• 1/2 onion cut into half moons
• 2 tablespoons olive oil
• ground black pepper
• salt
• 6 1/4 tablespoons cream cheese at room temperature
• 2/3 cup feta cheese crumbled
• 1 egg
• 1 tablespoon Parmesan cheese
• 1 egg
• 1 pinch salt

1. Preheat oven to 220 Celsius.
2. Combine the whole grain and wheat flours in a food processor. Add the butter and pulse until crumbly. Mix the egg and water together and add to the dough. Pulse until the dough forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.
3. Place the red and green bell peppers, zucchini, mushrooms, and onion into a baking dish and sprinkle with olive oil. Add the black pepper to taste and bake for 15 minutes, stirring occasionally until the vegetables are roasted and softened. Add salt to taste.
4. Mix the cream cheese, feta, egg, and parmesan together in a separate bowl.
5. Roll out the chilled pie dough and fit into a pie plate, pricking all over with a fork. Spread with the cheese mixture and then add the vegetable mixture. Fold the pie crust over the top to enclose.
6. Whisk together the remaining egg with the salt and brush the top of the crust with the mixture. Bake at 180 C for 20 minutes, or until the crust is slightly browned.
7. Remove from oven, let cool 15 minutes, and serve.

flour, flour, butter cold, egg, cold water, red bell pepper, green bell pepper, zucchini, mushrooms, onion, olive oil, ground black pepper, salt, cream cheese, feta cheese, egg, parmesan cheese, egg, salt

Taken from www.yummly.com/recipe/Rustic-Feta-and-Vegetable-Tart-530273 (may not work)