- 1 roll of Brisée pasta
- 300g Zucchini
- 250g Gran Cucina Bechamel
- 20ml EVO oil
- 50g red onion
- 100g Emmenthal
- 50g Speck Cut
- Salt and pepper
Cut the zucchini into slices, julienne onion, diced cheese, and speck in strips.
In a frying pan, add some oil and onion and let it dry. Then, combine the zucchini and cook for about 10 minutes, adding half a glass of water.
In a bowl, mix all the ingredients with the Gran Cucina béchamel.
Line a mold with the brisée pastry and pour in the filling.
Bake in a preheated oven at 180° C for 25/30 minutes.