Recipe Easy and fast enough. Initially I wanted to eclipse the ricotta, but then I imagined the stain to the first bite of vegetables and the choice was made by him. The cream cheese becomes a secure anchor to keep in place all the vegetables. The thymus is essential: the dough you :-) ortho
1 roll of puff pastry
1 / 2 leek
1 cup shelled peas 2 tablespoons of ricotta
2 tablespoons Parmesan cheese
a sprinkling of grated dried thyme
water as needed salt & oil
Braise for about ten minutes of the leek peas and sliced \u200b\u200bwith a couple of tablespoons of olive oil and a dash of water. Mix the ricotta with a little water to make smooth and creamy. Roll out the puff pastry (I've thinned the thickness already applied with a quick passage of a rolling pin), spread over the cheese, leaving 1 cm free board, sprinkle with Parmesan cheese, spread over the cooked vegetables and finish with a tour of oil and a pinch of thyme. Bake at 200 degrees for 25-30 minutes (halfway through the cooking I moved the pan on the bottom of the oven so that the pasta to dry for as well)
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