Broccoli and cheese cake

Wash broccoli, drain them, divide them into sprigs and boil them.

Cook for ten minutes.

Peel and mince the garlic.

Mash the goat cheese and mix it with white cheese.

Break the eggs in a bowl, beat them with a fork, add salt and pepper, add garlic and oregano and then to various cheeses.

Drain broccoli and mix with the previously prepared.

Taste and adjust the seasoning.

You heat the oven to 230° c (thermostat 7).

Divide the pastry into two unequal parts: two-thirds and one-third.

Roll out the larger part with rolling pin and guarnitene a mold removable bottom 24 cm in diameter, leaving a surplus around edge.

Pour the preparation and lisciatene the surface.

Formed with the other side of the pasta a 24 cm in diameter.

Add a teaspoon of water per egg yolk for gilding, tilted or bumped as with a fork and spennellatelo on the surface of the preparation contained in the pan.

Cutlery on the album tell pasta and spread it with the egg yolk.

Fold the edge with your fingers to seal with the lid.

With a sharp knife prick a hole in the center of the pastry lid and hold it open with a small cardboard cylinder.

Striped cover with the tines of a fork.

Put in the oven and cook for twenty minutes.

Reduce the temperature to 170 degrees (5 thermostat) and simmer for 25 minutes.

Serve hot, warm or cold.

It is not necessary to grease the mold in that, being greased, the pastry doesn't stick.

Alternatively, you can prepare this cake without the lid.

In this case, the doses of the puff pastry should be halved.