Zucchini and Greek yogurt brisée

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

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

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

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

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

Bake for 30 minutes in the oven or, if using the 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.