Chiucco of Camaiore

Finely chop the Swiss chard or spinach, choosing them individually or in combination. Peel the potatoes and cut them into regular slices; also reduce the zucchini and thinly slice the white onion. Keep the cuts even so the vegetables cook evenly inside the pastry.

Collect all the vegetables in a bowl and add the cornmeal, egg, salt, and pepper. Mix thoroughly until the egg and flour are evenly distributed. the mixture It should be well mixed, moist and compact, without dry areas or accumulations of flour.

Anoint one baking pan and place a package of inside it puff pastry, making it adhere to the bottom and edges. The pastry should cover the baking pan without obvious tears, so as to contain the filling during cooking.

Pour the mixture of vegetables in the baking pan Cover and carefully level it. Spread it out in an even layer, without pressing it down too much: an even distribution promotes even cooking and maintains a balanced ratio between casing and filling.

Cover the filling with the second package of puff pastry and carefully seal the edges. Lightly grease the surface, then prick it with a fork in several places: the holes allow steam to escape during cooking and help keep the topping intact.

Bake at 180°C (356°F) for about an hour. Check for doneness when the pastry is golden brown and dry on the surface; the filling should be firm and the vegetables tender. If the surface browns before it's done, check the doneness without adjusting the temperature.