Mix the cheese with the butter for 30 seconds using a mixer.
Add the aromatic herbs, the flour, the baking powder with lemon juice and a little salt to the mix.
Stir a few more seconds and put the dough in the fridge for 30 minutes.
Meanwhile, turn on the oven.
Grease a round oven tray (23 cm diameter) with butter.
Place the tomatoes, apricots, scallions, pumpkins, potatoes and wild berries in the pan.
Sprinkle them with a little salt and pepper.
Roll the dough in a round shape, a bit larger than the baking tray’s diameter.
Place the dough on top of the vegetables and press the edges inside the mold to obtain a thicker border.
Stick a fork in the dough in two places.
Bake on medium-high heat for 25-30 minutes, then reduce the heat and bake for 15-20 minutes more.
Leave to cool for 5 minutes, then flip the tart upside down on a platter and serve.