Preheat oven to 200°C.
Blend all the pastry ingredients together in a food processor.
Press into a large ovenproof tart dish and refrigerate.
Heat butter in a heavy-based saucepan.
Add spring onions and sauté until translucent.
Add the aubergines, herbs, red pepper and sun-dried tomatoes.
Beat the eggs, cream, flour and Tabasco sauce together.
Fold in the sautéed vegetables and the cheese.
Pour into the pastry base and bake for 35 minutes or until set.