Vegetable pie

To prepare the vegetable pie, start with the bechamel: heat the milk with a pinch of nutmeg in a saucepan 1 and bring to the boil. In the meantime, prepare the butter and flour roux in another saucepan: melt the butter and add the sieved flour and salt 2. Stir for the roux to thicken 3

and add the milk to the roux 4, stirring all the while until the bechamel thickens correctly 5. When ready, leave it to cook at room temperature; in the meantime, beat the eggs and add the parmesan cheese 6.

Add this mixture to the bechamel and amalgamate thoroughly 7. Now prepare the base for the vegetable pie: roll the puff pastry out using a rolling pin according to the shape of the baking tray you'll use; place it inside a previously buttered 9 inch baking tray that is 2 inches tall 8 and if necessary, cut away any excess pastry around the edge 9.

Now prepare the vegetables: wash the zucchini and peel the carrots, then use a mandolin to thinly slice them lengthwise, creating ribbon strips (10-11). Pour the bechamel and egg mixture onto the pie base 12

and start decorating the pie with the vegetable ribbons: carefully arrange them vertically, to create a concentric decoration covering the entire surface (13-14). Now dab some oil onto the pie 15 and add a little salt. Bake in the oven for around 50/60 minutes at 355°F (180°C), and your vegetable pie is ready!