- 450 g of puff pastry
- 300 g of cheese type Fontal
- 1 sprig of rosemary
- 1 sage leaf
- 1 sprig of thyme
- 4 eggs
- 150 ml cream
- black pepper
Combine in a bowl the cream, eggs, flavorings previously chopped, a pinch of salt and a pinch of black pepper and mix all the ingredients to mix well with each other.
On a lightly floured work surface, roll out the dough into a thin sgoglia and use it to line the base and sides of a round baking tin with a diameter of 30 cm.
Cut cheese into cubes and arrange them on the basis of the cake evenly and then cover the cheese with the mixture to eggs prepared previously.
Bake at 180 degrees for about 40 minutes.
When cooked, split them into triangles decorated with rosemary and serve piping hot.