Mixture
11/2 cup all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
3 tablespoons ice-cold water
1/2 teaspoon salt
Filling
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
3 teaspoons salt
1/4 teaspoon black pepper
7 zucchinis, sliced into strips
2 cloves garlic, minced
1 onion, thinly sliced
For brushing
1 egg, beaten
Accompaniment
Circular pastry mold with a 10-inch diameter
Mixture
11/2 cup all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
3 tablespoons ice-cold water
1/2 teaspoon salt
Filling
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
3 teaspoons salt
1/4 teaspoon black pepper
7 zucchinis, sliced into strips
2 cloves garlic, minced
1 onion, thinly sliced
For brushing
1 egg, beaten
Accompaniment
Circular pastry mold with a 10-inch diameter
Mixture
In a bowl, combine flour, salt, and cold butter
Mix until a dough forms
Gradually add the ice-cold water, mixing with a fork until a uniform dough is achieved
Form a ball and wrap in plastic wrap
Let it rest in the refrigerator for 30 minutes
Filling
Place zucchini on a paper towel-lined plate and sprinkle with salt
Let it sit for 15 minutes
Wipe with paper towels and pat dry
In a pan, sauté the onion and garlic in olive oil until softened
Add zucchini, remaining salt, and pepper
Cook for 3 minutes, then let cool
Assembly
Preheat oven to medium temperature
Lining the pastry mold with plastic wrap
Place two strips of parchment paper on top
Unfold the dough and flatten it slightly in the center
Place the filling and sprinkle with Parmesan cheese
Drape the sides over the filling, then brush with egg and bake until golden brown
Remove from mold and serve.
