Savory Vegetable Pie

Method

1. Prepare the brisée: on a work surface, place 00 flour, salt, and sugar. Add cold butter in pieces and work until sandy. Add whole milk and egg yolks. Knead until smooth. Rest in the fridge.
2. Prepare the vegetables: thinly slice zucchini and spring onion, shell peas, peel and slice potatoes. Also prepare the toma cheese and pancetta.
3. Sauté: in a pan with oil, sauté the spring onion with a pinch of salt. Add zucchini and peas. Add a splash of cream. Cook for 5 minutes until vegetables are still crunchy. Let cool.
4. Roll out the brisée to about 5 mm thick. Line a pan. Prick the base.
5. Arrange coppa piacentina and sliced toma on the bottom.
6. Add layers: potato slices, vegetable mixture, plenty of Parmesan, a little cream, and shredded zucchini flowers. Repeat until filled.
7. Fold the edges. Brush with egg wash. Rest 15 minutes in the fridge, then a second egg wash. Create a hole in the center with a piping nozzle.
8. Bake at 170°C for about 1 hour. Unmold and serve.