Put the peeled potatoes in a saucepan, cover with salted cold water and bring to a boil. Let it simmer for about 10 minutes until it is half cooked, try the fork. Drain them, peel them and let them cool.

Preheat the oven to 180 degrees. In the meantime wash the courgettes and cut them into rounds about 2 mm.

Wash the cherry tomatoes and cut them into quarters.

Cut the potatoes into thin slices of about 2mm.

Unroll the dough, cut the dough with a knife to form a nice edge and prick the center with the levers of a fork.

Arrange the potatoes, courgettes, cherry tomatoes and a few basil leaves.

Sprinkle with a drizzle of oil, salt and pepper.

Brush the edge with a little oil and bake for about 25/30 minutes or until the cake is golden brown.