Line a cake tin of 20-22cm diameter with the pate brisée and cut off the extra dough.
Slice the vegetables to 3-4mm thickness and arrange the pieces on the pate brisée alternating the different vegetable types in a radial pattern.
Mix 3 spoonfuls of olive oil with 1 of Balsamic Vinegar of Modena PGI. Salt the vegetables, douse with the emulsion and a pinch of pepper.
Cover with a piece of aluminium foil and bake in the oven at 180°C for 20 minutes. Remove the aluminium foil and bake for another 5 minutes.
Allow the pie to cool slightly, sprinkle with crumbled Quartirolo cheese, fresh oregano and drops of Balsamic Vinegar of Modena PGI.
