Wash and peel the carrots then cut them into slices.
Wash the leeks, remove a layer of outer leaves and cut into thin slices.
Wash the zucchini, and cut the green part into irregular pieces.
Pour the oil into a large pan and add the peeled and crushed garlic clove, and add the chopped vegetables. Cook over high heat for 10 minutes. Season with salt and add a pinch of pepper.
Beat the eggs, the Parmesan cheese, the cream and two spoonfuls of the Compagnia grilled vegetables bruschetta.
Roll out the puff pastry inside a pie tin with a diameter of 25 cm. Add the sautéed vegetables and the mixture. Add the whole cherry tomatoes. Bake in a preheated oven for 20 to 25 minutes at 180° C.
When cooked, place the pie on a serving plate. Complete with basil leaves and decorate with a spoonful of “Compagnia” Bruschetta with grilled vegetables.
TIP: for added flavour, replace the Parmesan cheese with Pecorino Romano and add some anchovy fillets.
Valdobbiadene Prosecco Sup. Brut.