Torta salata

600 g courgettes

Olive oil

Salt

Pepper

Wash and quarter the courgettes and cut out the soft inside. Cut the courgettes diagonally into 1 cm wide pieces.

Heat the olive oil in a frying pan, add the courgette and stir-fry over a high heat until lightly browned. Season with salt and pepper. Allow to cool. Drain the juice.

2 rolls of puff pastry

round, about ø32 cm

200 ml full cream

400 g ricotta

4 eggs

1 egg yolk

2 tbsp Parmesan

grated

1 pinch of nutmeg

Salt

Pepper

Line the round baking tray with one sheet of puff pastry and let the pastry overlap.

Mix the ricotta, cream, eggs, egg yolk and Parmesan and add the cooled courgette. Season the mixture with salt, pepper and nutmeg.

Spread the mixture over the puff pastry, cover with the second sheet of puff pastry and pinch the edges firmly together.

Put the round baking tray on to the baking tray in the cold cooking space. Bake.

Professional baking puff pastry 210 °C for 35 Mins