Let thaw the dough, then stendila on lightly floured pastry Board to 3 mm thick. Overlaid one tart, buttered mould, 23 cm in diameter. Lessa partially Borage, scolala and strizzala. Pass it along to the mixer together with the ricotta. Add eggs, salt, pepper and Parmesan cheese. Blend well and pour the mixture over the previously prepared dough in pan. Decorate to taste and baked for about 30 minutes at 200 degrees.
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