Zucchini and Greek Yogurt Brisée

Prepare the brisée: pour the flour, egg, salt, and half a glass of ice water into a stand mixer and start kneading at medium speed until a compact ball forms. Place it in a closed container and let it rest in the fridge for half an hour.

Roll out the dough in the oiled baking pan, prick the surface, and sprinkle with breadcrumbs.

In a bowl, beat an egg with a whisk, add the yogurt, adjust the salt, add the herbs (I used oregano, marjoram, and chives), and mix well.

Slice the zucchini thinly with a mandoline, place them in a baking dish, and season with oil, salt, and pepper.

Pour the mixture and distribute it. Then arrange the zucchini in a circle starting from the outside towards the inside, trying to keep them upright.

Bake for 30 minutes in the oven or if using an air fryer, for 20 minutes at 180 degrees, but cover with foil for at least 15 minutes to prevent the zucchini from burning. Remove from the oven and garnish with a few basil leaves.