In a bowl combine flour and salt. Add the butter and mix with the flour with your hands until the mixture resembles fine breadcrumbs. Add 1 tablespoon of ice cold water at a time and knead, until a firm dough forms. Shape into a ball, wrap in cling film and place into the fridge for 30 minutes.
Preheat oven to 190 C / Gas 5. Grease a 25cm quiche dish.
For the filling:
Halve courgette lengthways, peel and scrape out the seeds. Peel aubergine, quarter lengthways and cut both vegetables in thin slices. Cut cherry tomatoes in half and finely chop garlic.
In a frying pan heat olive oil and cook garlic until fragrant. Add courgette and aubergine and cook and stir for 10 to 15 minutes, until soft. Take off the heat and set aside to cool.
In a bowl whisk together the eggs and ricotta until smooth. Mix in basil.
Take the pastry dough out of the fridge and roll out on a floured worktop. Roll out big enough to line the quiche dish allowing for an overhang.
Combine ricotta mixture with the vegetables and stir well. Season with salt and pepper to taste and pour over the pastry.
Bake for 30 minutes in the preheated oven, until quiche is set and golden brown on top.