First wash the courgettes, dry them, clean them and grate them julienne with a grater with large holes, then season with salt and pepper.
Put the first roll of puff pastry in the pan, covered with parchment paper, and prick with a fork.
Add the courgettes after gently squeezing them, then cover them with salmon with the cheese (I used scamorza cheese) cut into very thin slices.
Close with the second disc of puff pastry, seal the edges well and brush with the lightly beaten egg.
Cover with a lid, then cook over low heat for about 15 minutes or until the base is well browned.
Place a second sheet of parchment paper on top of the cake, then turn it upside down on the lid and finally move it back, so upside down and with all the parchment paper, into the pan.
Remove the first sheet of parchment paper (which will now be on top), then also cook the second side, always for about 15 minutes or until golden brown.
The savory pie in the pan is ready, you can serve it hot, warm, or even cold if you don't want stringy cheese.
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