Combine flour, salt and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and enough water to form a soft dough. Turn onto a lightly floured bench and knead until smooth. Form into a disk shape, wrap in cling wrap and chill for 30 minutes.
Meanwhile, spray zucchini with oil and cook in a heated non stick frypan or chargrill plate until softened. Allow to cool.
Roll out pastry to form a 35cm circle and place on a lightly floured baking tray.
Spread pastry with Providore Series Pesto, leaving a 5cm border. Top with zucchini, cherry tomatoes and prosciutto. Fold the 5cm pastry border over the filling to create a free form pie. Sprinkle with parmesan.
Bake in a preheated oven at 220°C for 10 minutes. Reduce temperature to 180°C for a further 10-15 minutes or until pastry is golden and cooked. Rest for 5 minutes before garnishing with basil leaves and serving.
Use your favourite Providore Series Pesto in this recipe.