Prepare the bechamel sauce while the pastry is in the oven and the vegetables are boiling.
1.
Mix 300 g of flour with 100 g of butter and add a spoonful of oil, about 50 ml of water and a little salt. Knead well, the cover with flour and let it rest.
2.
Chop the carrots, the parsnip and boil them in salty water. Boil the sweetcorn if necessary. Then strain off the vegetables and braise in melted butter.
3.
Roll out the pastry and put it in a buttered springform pan. Cover with aluminium foil and put in preheated oven (220° C) for 20 minutes.
4.
Prepare the bechamel sauce: melt 60 g of butter and add 30 g of flour. Heat and stir and gradually add milk. Add salt and pepper and stir and simmer for about 5 minutes. Finally, add the grated emmental cheese, then remove from the fire.
5.
Put some of the bechamel sauce onto the pastry, add the braised vegetables and the rest of the sauce. Grate sheep's telemea cheese on top.
6.
Put in preheated oven (220°C) for about 20 minutes.
