Method

1. In a food processor, blend the flour and cold butter with a pinch of salt, adding a little cold water at a time until a dough forms. Quickly shape it with your hands, wrap it in cling film and leave to rest in the fridge for about 30 minutes.
2. After resting, roll out the shortcrust pastry on a lightly floured surface to a thickness of 3-4 mm, making it a few centimetres larger than the baking pan.
3. Line the baking pan with baking paper and place the pastry on top, trim the edges and prick the base with the prongs of a fork.
4. Beat the yoghurt and eggs in a bowl, season with salt and pepper, and add the herbs. Pour the mixture into the pastry crust and arrange the cooked vegetables on top.
5. Bake at 200°C for 30 minutes, placing the baking pan on the lowest shelf of the oven so that the crust cooks and dries thoroughly; then, finish cooking in the middle of the oven to brown the surface.
6. Serve at your preferred temperature with a generous grinding of black pepper.