- 2 sheets of puff pastry (round or rectangular, that’s your call)
- 1 leek
- 2 zucchini (courgettes)
- boiled or steamed broccoli
- 300 gr of Bologna blocks ( you can also use ham blocks)
- 125 gr of Mozzarella cheese
- 200 ml of cream
- olive oil
- salt & pepper
Wash the leek, cut it into fine slices and let it sear with some olive oil in a pan. Wash and cut the zucchini into small blocks and add to the pan. After a few minutes add some thyme and adjust with salt & pepper to your taste. After 10 minutes add the cream and let it cook for another 5 minutes before turning off the fire. I had some leftover broccoli from the day before, if you don’t, steam the broccoli for 15 minutes, then let it cool down a little.
Prepare the pie. In an oven tray (at least 5 cm high) put a sheet of puff pastry, cover it with a very gentle layer of mustard and a layer of breadcrumbs. Then make a layer of broccoli, add the Bologna and the mozzarella cut in blocks. Finally add the zucchini and cover the tray with the remaining pastry. Remember to cut some holes on the top of the pie. Put the tray in the oven, pre-heated to 220°C, for 20 minutes.