Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
Place the flour and butter in a food processor and whizz until the mixture resembles fine breadcrumbs.
Add enough water to mix to a smooth dough. Cover and chill for 30 minutes.
Meanwhile place the onion, courgette, aubergine and carrots in a single layer on a baking sheet and drizzle with the oil. Scatter the dried herbs on top, season well and toss the vegetables to coat in the oil.
Roast for 20 minutes until the vegetables are beginning to soften. Remove from the oven and allow to cool slightly.
Roll out pastry to form a circle about 30cm/12in across. It does not have to be a perfect circle. The easiest way to do this is to fold it over your rolling pin and use this to lift it.
Transfer to a baking sheet. Pile the roasted vegetables into the middle of the circle then add the tomatoes and cheese.
Turn up the edges of the pastry around the filling to form a pastry case. If it tears, simply stick back together and brush the pastry with a little beaten egg or milk.
Spoon the crème fraiche over the vegetables. Bake for 35 minutes or until the pastry is crisp and golden
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)