200 x 10 min. + 190 x 30 min.
1. Prepare the pâte brisée dough and bake blind for 10 minutes.
2. Make bechamel sauce ,and add the ricotta cheese and the cream.
3. Heat the oil in a pan and cook the vegetables and sausages.
4. Put the fillings into the pie shell and pour the bechamel sauce.
Top with the mozzarella cheese.
5. Bake until browned.