Provençal tart

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