Vegetable Schiacciata

Method

1. Slice the leek thinly.
2. Peel the potatoes and carrots and grate them.
3. Place all vegetables in a large bowl. Season with salt and a drizzle of olive oil. Mix well with your hands.
4. Add the flour and continue mixing until a slightly sticky dough forms.
5. Prepare a baking tray: crumple a sheet of wet parchment paper and lay it on the tray, then brush with olive oil.
6. Transfer the dough onto the tray. Spread it evenly using your hands and a spatula.
7. Sprinkle breadcrumbs over the top.
8. Bake in a static oven preheated to 200°C (400°F) for 40 minutes.
9. Then switch to grill function for 5 minutes to brown and crisp.
10. Remove from oven, let cool slightly, then serve.