Dough
1 1/4 cup all-purpose flour
1/2 cup cold butter, cut into pieces
3 tablespoons chilled water
1 pinch of salt
Filling
2 cups milk
1 cup grated Parmesan cheese
1/2 cup all-purpose flour
4 tablespoons cold butter
2 tablespoons olive oil
3 zucchinis, sliced into rounds
2 cloves garlic, minced
Salt and nutmeg to taste
To dust
1/4 cup grated Parmesan cheese
Accessories
23 cm diameter cake pan
Cooked black beans
Dough
1 1/4 cup all-purpose flour
1/2 cup cold butter, cut into pieces
3 tablespoons chilled water
1 pinch of salt
Filling
2 cups milk
1 cup grated Parmesan cheese
1/2 cup all-purpose flour
4 tablespoons cold butter
2 tablespoons olive oil
3 zucchinis, sliced into rounds
2 cloves garlic, minced
Salt and nutmeg to taste
To dust
1/4 cup grated Parmesan cheese
Accessories
23 cm diameter cake pan
Cooked black beans
Dough
In a bowl, mix the flour with salt and cold butter until it forms a crumbly mixture
Make a depression in the center of the dough and add water
Mix until a ball of dough forms. Reserve
Cover with plastic wrap and let chill for 15 minutes
Filling
1
In a medium pan, heat the olive oil over medium heat
Add garlic and sauté for two minutes
Add zucchini and sauté for three more minutes
Season with salt and remove from heat. Reserve
2
In another pan, melt butter over low heat
Add flour and mix until dissolved
Gradually add milk, stirring constantly, until it thickens
Remove from heat and stir in Parmesan cheese
Season with salt and nutmeg. Reserve
3
Preheat oven to medium temperature
On a floured surface, roll out the dough and line the bottom and sides of the cake pan with it
Cover with aluminum foil and fill with cooked black beans
Place in the oven for 20 minutes and remove the foil
Continue baking until the crust is lightly golden
Remove from oven and keep warm
4
Place the white filling in the cake pan and top with sautéed zucchini
Dust with Parmesan cheese and place in the oven for an additional 10 minutes or until lightly golden.
