Turnip tops, pecorino and SPICY SALAME flan

Pour a portion of ricotta‑based filling into a bowl and add the turnip tops (lightly chopped with a knife), the cream of pecorino and the spicy salami cut into slices and then into julienne strips. Mix the ingredients. Line a mould with the puff pastry. Fill with the prepared filling, spreading it evenly. Bake in the oven at 170‑180° C for 30‑35 minutes.