Ham And Vegetable Crostata - cooking recipe

Ingredients

1 1/2 cups flour
1 pinch salt
80 g butter, chopped
1 egg yolk
1 tablespoon cold water
Filling
20 g butter
1 leek, sliced thinly
1 zucchini, thickly sliced
150 g Philadelphia Cream Cheese, chopped
50 g ham, thinly sliced
6 eggs
6 -8 cherry tomatoes
2 -4 tablespoons parmesan cheese, finely grated (amount is your preference)

Preparation

Combine the flour, salt and butter in a food processor and process until mixture forms breadcrumb texture.
Add yolk and enough water to form a soft dough.
Gently knead until smooth, wrap and refrigerate for 30 Min's.
Make filling.
Melt the butter in a fry pan and add leek and zucchini, cook, stirring gently about 5 min;s or until softened. Set to one side and cool.
Roll out dough on a floured board to fit a 30cm pizza tray.
Top with the vegetable mixture, philly and ham leaving a 5cm boarder.
Fold pastry boarder towards filling, pleating the excess pastry as you go.
Crack the eggs evenly over the ham and top with tomatoes and cheese.
Bake in a very hot oven about 220c for 10 min's, reduce heat to 180c and cook for a further 20 min's or until eggs are set and pastry is golden.
Allow to cool 5 min's before slicing.