For the crust, knead together all the ingredients to make a smooth dough. Roll dough a little larger than your quiche tart and place into pan. Press edges into tart pan and cut off protruding dough. Place crust in the fridge whilst preparing veggies and filling.
Cut veggies of choice into fine strips and set aside.
Sift chickpea flour into a large bowl. Add water, cream, herbs, salt & pepper and whisk until smooth.
Spread veggies onto the crust and pour chickpea cream filling on top. Bake at 400° F (200° C) for about 25 minutes, then spread halved tomatoes on top and bake for another 5-10 minutes until golden brown.
Let cool before cutting.