Ingredients (serves 6)

1 sheet of puff pastry

100gr of cecina de León

120 g of brie cheese

3 eggs

200 ml of cream to cook

Provencal herbs

pepper

salt

Began itching the cured meat into small pieces and sliced cheese, well, small.  

Pour the cream into a bowl, add the eggs and season. Beat well until mixture without lumps.  

On the other hand, we encamisamos a mold and extend the puff pastry.  On the puff pastry we divvy up the cured meat and cheese plates.  

Then pour the mixture of cream and eggs and sprinkle the cake with Provencal herbs.  

We have been in the oven, preheated to 180 degrees, and leave to cook for about 30 minutes or until the puff pastry is well made and the curd mixture.  

Remove from the oven and let cool or cool completely before eating.