• 300 gItalian type 00 flour or plain flour
• 200 gcold butter, cut into small pieces
• 50 ggrated Parmigiano Reggiano PDO for the pastry
• 2 tbspice-cold water
• 1 piececarrot, thinly sliced lengthwise
• 1 piecezucchini, thinly sliced lengthwise
• 1 pieceaubergine, halved and thinly sliced lengthwise
• 6 piecescherry tomatoes, thinly sliced
• 1 tbspextra-virgin olive oil
• 1 pieceegg
• 1 pinchsaffron
• 30 ggrated Parmigiano Reggiano PDO for the filling
• 4 tbsplight cream
• 1 to tastesalt and pepper

Préparation

1. 1Make the pastry: mix the flour, Parmesan, and a pinch of salt. Rub in the cold butter with your fingertips. Add the ice-cold water, form a ball, wrap, and chill for at least 1 hour.
2. 2Bring a large pot of salted water to the boil and prepare a bowl of iced water. Blanch the long carrot, zucchini, and aubergine slices separately for about 1 minute. Cool immediately, drain, and leave to dry on a clean tea towel.
3. 3Heat the oil in a frying pan and cook the tomato slices until lightly golden. Drain on paper towel.
4. 4Beat the egg with the saffron, Parmesan, cream, a pinch of salt, and pepper until smooth.
5. 5Preheat the oven to 180°C. Line a springform tin with baking parchment, leaving it overhanging the sides.
6. 6Roll out the pastry on a lightly floured surface and use it to line the tin. Arrange the vegetables upright in concentric circles, alternating the varieties, until the base is covered.
7. 7Pour the egg and cream mixture over the vegetables and fold the overhanging pastry edges inward slightly.
8. 8Bake for 30 to 35 minutes, until the pastry is golden and the filling is set. Leave to cool for a few minutes before slicing.