- Puff pastry 1 roll
- Fresh cheese spread 200 g
- Vegetable cube 1
- Fresh liquid cream 200 ml
- Oregano 1 tablespoon
- Eggs 3
- Cooked ham 250 g
- White onion 1
- Grated Parmesan cheese DOP 50 g
- Salt to taste
- Pepper to taste
- Olive oil to taste
Preheat the oven to 180 degrees and, after peeling and julienne-cutting, brown the onion in a pan with good European olive oil. Add the shredded ham to the pan, stir and then drain. In a blender, put the eggs, cream cheese spread, cream, oregano, shredded chicken stock cube and a little salt and pepper. Shred everything until you get a lump-free cream. Stretch the puff pastry on the kitchen counter and place it on a previously greased baking sheet. Pour the egg mixture over the puff pastry and spread the onion and ham on top. Sprinkle with grated cheese to taste and bake at 180 degrees for 30 minutes, until the puff pastry is golden brown.
Source: https://www.buonissimo.it/lericette/torta-salata-con-prosciutto-276608
