Flour 200 g
Butter 100 g
Ice-cold water 70 ml
Courgettes 3
Aubergines 3
Yellow pepper 1
Red pepper 1
Diced ham
Cheese slices
Fresh cheese (stracchino, brie, gorgonzola)

To prepare the pie crust, put the flour, the butter chunks straight out the fridge, a pinch of salt into the blender and whizz to a grainy, floury consistency.
Turn the mixture out onto the work surface, make a well in the middle into which add cold water a little at a time, mixing together quickly with your fingers until you obtain a compact, firm and fairly elastic dough.
Once ready, wrap your dough in a sheet of plastic film and set aside in the fridge for at least 40 minutes.
During this time, fry the onion in a frying pan and brown the diced courgettes, aubergines and peppers.
They should be cooked but still crispy. Place the pastry in a cake tin, pierce the bottom of the tin and lay 2 slices of Parmesan cheese inside, tip in the vegetables and the diced ham (which you can toss together first if you want). Arrange the slices of fresh cheese on top and bake at 180 degrees for 20 minutes (keep an eye on the pastry because cooking times vary from oven to oven).

Want to know more?

Molino Cosma