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.