The Tart-Pastry In a large bowl, mix the flour, butter, egg yolk and salt until the mixture resembles meal. Add 4-5 tablespoons of cold milk, toss the mixture until incorporated, add more milk if necessary to form a dough. Roll the dough into a ball shape and chill for an hour. The Filling Slice the zucchini and eggplant and grill until half cooked. Cut the mozzarella cheese and tomatoes into small cubes, add all the ingredients into a bowl with the grated parmesan cheese and chopped basil. The Baking Pre-heat oven at 180ºC. Roll out half of the dough on a lightly floured surface. Fit into 4-5 moulds and trim the edges. Fill up the vegetable and cheese filling. Roll out the remaining dough and drop it over the filling. trim and press the edges of the pies, then bake in oven for 20 minutes. Remove, keep warmed. The Basil Sauce In a saucepan, cook the sliced shallots with some olive oil at low heat until it is softened. Add all the other ingredients and boil for 10 minutes. Remove the mixture from the heat and mix in a blender and season with salt. Serve Serve the pie with the basil sauce and garnish with a fried quail’s egg.