Vegetable plate cake with raw ham

Name: vegetable plate cake with raw ham
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 250 g ricotta; 1 Red onion; 1 toe garlic; 2 tl dried dill; 270 g roll fresh puff pastry; 350 g fresh green asparagus; 1 zucchini; 1 el traditional olive oil; 200 g frozen garden peas; 3 el water; 100 g filet d'Ardenne raw ham

Plate pie with lots of vegetables, ricotta, asparagus, zucchini, garden peas and raw ham.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Put the ricotta in a bowl. Chop the red onion finely and stir through the ricotta.
Press the garlic clove above and add the dill. Stir through. Season with pepper and salt.
Cut the puff pastry into a circle as large as possible and place on a baking sheet covered with parchment paper.
Push in the outer edge a ½ inch to create a small upright edge. Brush the dough with the ricotta mixture.
Cut the woody bottom of the asparagus and spread the asparagus over the cake. Bake the cake for about 20 minutes just below the center of the oven.
In the meantime, cut long ribbons of the courgette with a cheese slicer or peeler. Put in a bowl and scoop with the oil.
Heat a wok on high heat and stir fry the zucchini 1 min. Remove from the wok.
Put the garden peas with the water in a saucepan and heat for 4 min.
Take the cake out of the oven and divide the zucchini, garden peas and ham over it.