Preheat the oven to 180C. Place flour, sea salt, Chia seeds and Chia oil in a food processor and process until the mixture resembles yellow breadcrumbs. Slowly add cold water, until it clumps together into a firm ball of dough. Remove the dough from the food processor and roll it out into a flat sheet. Line a flan dish with the pastry and prick the pastry with a fork and leave it aside in the fridge for 30 minutes. Toss the veggies in olive oil and divide the mixture into two baking pans to bake for 30 minutes. Place the chickpeas in the food processor. Add the water to the miso paste a little bit at a time stirring until it is free of lumps and then pour the miso into the processor with the tahini, lemon juice and black pepper and process until smooth. After the veggies have been cooking for 30 minutes remove them from the oven. Line the pastry with baking paper and dried beans and place in the oven for 15 minutes. Remove the paper and cook for a further 10 minutes. Reduce the oven heat to 160C. Fill the pastry case with the chickpea cream and top with roast veggies and place it back in the oven for a further 15 to 20 minutes.