In a blender, place flour, salt and cold butter.
Blend to a crumbled mixture.
Add the egg and continue blending until the batter turns to dough.
If it's too dry, add one tablespoon of cold water and blend again.
With your hands, shape the dough to a disc shape and wrap with nylon.
Place the dough in the fridge to rest for 1 hour.
On a floured surface, roll the dough to a 3-4 mm thick sheet and set aside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
Stab the dough with a fork.
Freeze the dough inside the pan for an hour.
With a mandolin slicer or vegetable peeler, cut the vegetables to thin slices.
Place the vegetable slices (but the zucchini) in a bowl with boiling water to soften for half an hour, place the beet and purple carrots in a separate bowl so it doesn't color all vegetables.
Set the oven to 170°C/ 350°F fan.
In a bowl, mix 2 eggs with heavy cream, mozzarella, salt and pepper.
On the frozen crust, pour the filling.
Roll some of the vegetables to roses and arrange on top of the filling, the rest can be arranged in a spiral shape until all the tart is covered with vegetables.
Brush the vegetables with olive oil.
Bake for 40 minutes.
Cool at room temperature.
Have a piece and enjoy!