Rustic vegetable pie
Instructions
Sift the flour into a bowl, add a pinch of salt, a ground pepper, a pinch of oregano 50 g butter, softened and cut into pieces and yoghurt.
You work with your hands, gather the dough ball and let rest covered for 10 minutes.
Spent the time indicated, pasta coated bottom and sides of a baking pan of 25 cm in diameter, greased with butter, then iron the paper in the oven already warm (200 degrees) and cook for 15 minutes to white.
In the meantime wash the tomatoes, give them the peel and seeds, coarsely chop the pulp with a fork and place in a saucepan.
Add a pinch of salt, a ground pepper, sugar, 1 teaspoon oregano, onion trimmed and sliced thin into rings and the crushed garlic cloves.
Cook over moderate heat, stirring occasionally with a wooden spoon, for about 20 minutes, or until the sauce is thick.
Wash the peppers, give them the seeds and white membranes, then cut them into thin rings and keep aside.
Peel the mushrooms, by wiping them with a damp cloth to remove any remaining soil, and reduce it into thin slices.
Spread the sauce on the pasta already cooked, cover it with a layer of mushrooms and one of peppers, then sprinkle the filling with grated cheese and garnish with olives.
Passed back the cake into the oven and remove it after about ten minutes, when the Cheese is melted to form a golden crust.
Serve immediately.
Ingredients and dosing for 6 persons
- 180 g of flour
- 70 g of butter
- 6 tablespoons of whole yoghurt
- 450 g of tomatoes
- 1 teaspoon of sugar
- 1 onion
- 2 cloves of garlic
- 250 g of cultivated mushrooms
- 1 green pepper
- 1 red pepper
- 100 g of grated gruyere cheese
- 10 pitted black olives
- Oregano
- Salt
- Pepper