1: Preheat the oven as per the instructions for the pastry.
2: Roll out the Pasta Sfoglia and place it in a tart tin.
3: Slice the Zucchine and layer them over the pastry.
4: Add thin slices of Scamorza affumicata on top of the zucchini.
5: Grate Parmigiano reggiano and sprinkle it over the dish.
6: Bake in the oven for 35 minutes or until golden.
