Fit the Spiral Dough Tool to the machine.

Add the first two items of Ingredients 1 (flour, salt) into the Mixer bowl.

Mix on speed 1 for 30 seconds until combined.

While the machine is running, gradually add the next two items of Ingredients 1 (warm water, salt) into the bowl.

Mix on speed 2 for 1 minute until a dough formed.

If the mixture is too dry, add a tiny amount of water and mix again.

The dough should be firm but not sticky.

Wrap the dough in cling film and let rest for 5 minutes at room temperature.

Fit the XL roller attachment to the slow-speed outlet of the machine.

Transfer the dough to a work surface.

Divide the dough into 9 equal pieces.

Flatten each piece and shape into a rectangle.

Dust each rectangle with the fifth item of Ingredients 1 (rice flour).

Pass the dough through the roller on speed 1.

Use the dial on the XL roller attachment to adjust the roller width incrementally from 0 all the way up to 9, re-feeding the dough through the attachment to achieve the desired thickness.

Brush the tart tin with some of the last item of Ingredients 1 (melted butter).

Lay the sheet of pastry into the tin immediately, allowing the excess to drape over the edge of the tin.

Brush with a little of melted butter and cover with tea towel.

Continue to roll the remaining dough through the pasta roller, layering each sheet into the tin one by one.

Ensure that the base and sides are evenly covered and brush with the melted butter.

Once finished, scrunch the edges round the rim of the tin to make a border and brush again with the melted butter.

Set aside and reserve any remaining melted butter for later.

Preheat the oven to 180ºC.

Remove the XL roller attachment.

Fit the continuous slicer/grater to the high-speed outlet.

Place a large bowl underneath.

Slice the first item of Ingredients 2 (courgette) on speed 1 into the bowl.

Add the next five items of Ingredients 2 (tomato, oil, lemon juice, seasoning) into the bowl containing the courgette.

Mix until coated.

Transfer the content of the bowl to a baking tray.

Transfer the tart case to a baking tray.

Bake at 180ºC for 15 minutes.

Remove from the oven and set aside.

Retrieve, clean the Mixer bowl and fit the Whisk tool.

Add the first five items of Ingredients 3 (egg, crème fraiche, lemon zest, mint, black pepper) into the Mixer bowl.

Mix on speed 4 for about 2 minutes until combined.

Lay the vegetables in the pastry case.

Pour over the egg mixture.

Sprinkle with the next item of Ingredients 3 (feta cheese).

Brush with the last item of Ingredients 3 (melted butter).

Bake at 180ºC for 40 minutes or until the filling has set.

Let cool slightly in the oven before removing from the tin.

Serve