In a bowl, mix the flours and salt with the oil and lightly beaten egg. Stir the mixture with a spoon and gradually add the water until a dough forms. Use your hands to knead it into a smooth, compact dough. Cover with plastic wrap and refrigerate for at least 1 hour.

Take the dough out and, using rice flour, roll it out to about 1/4 inch thick. Line a small baking pan with parchment paper and fill it with the dough. Prick the bottom with a fork and bake at 350°F (180°C) for 20–25 minutes. Let it cool completely before filling. You can do this step a day ahead.

Wash the bell peppers, place them on a baking sheet, and roast at 400°F (200°C) until the skins are nicely charred, about 30 minutes. Remove from the oven and place them in a sealed plastic bag. Let them cool, then peel and clean them easily. Season with olive oil, salt, and fresh basil.

Slice the zucchini thinly, grill on a grill pan, and season.

Make the cheese filling by mixing the ricotta and stracchino together until smooth. If you like, add a sprinkle of pepper.

Fill the tart shell with the cheese mixture and top with the cooked vegetables. Chill in the refrigerator for about 30 minutes, then it's ready to serve!