Rustic Vegetable Pie

Preparation:

Preparation: Sift the flour into a large bowl, add a pinch of salt, a grind of pepper, a pinch of oregano, 50 g of softened and chopped butter and the yoghurt. Work everything with your hands, roll the dough into a ball and let it rest covered for 10 minutes. When the indicated time has elapsed, line the bottom and edges of a 25 cm diameter greased pan with the dough, then place it in the preheated oven (200 degrees) and cook until white for 15 minutes. In the meantime, wash the tomatoes, remove the peel and seeds, roughly break up the pulp with a fork and place it in a saucepan. Add a pinch of salt, a grind of pepper, the sugar, 1 teaspoon of oregano, the onion peeled and cut into thin 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, remove the seeds and the internal white membranes, then cut them into thin rings and keep them aside. Clean the mushrooms, rubbing them with a damp cloth to remove any residual soil, and cut them into thin slices. Spread the sauce over the cooked pasta, cover it with a layer of mushrooms and one of peppers, finally sprinkle the filling with the grated cheese and garnish with the black olives. Put the cake back in the oven and remove it after about ten minutes, when the Gruyère has melted, forming a golden crust. Serve immediately.