Rich Pasqualina cake

Preparation:

Preparation: Prepare the filling: clean and trim the artichokes by removing the stems and hard outer leaves and cutting off the tips. Cut them into wedges. Brown the artichokes in a saucepan with two tablespoons of oil, add salt and cook over a moderate heat for about twenty-five minutes until tender. If necessary, you can wet with a little white wine. Chop the garlic clove. Trim the courgettes, wash them, dry them and cut them into slices. In a saucepan, heat two tablespoons of oil and brown the courgettes, add half of the parsley and minced garlic. Add the other half to the artichokes. Boil the peas in a saucepan with salted water for thirty minutes. Drain them. In another saucepan with salted water, boil the spinach, peeled and washed carefully. Put the diced fontina, the eggs and the grated Parmesan in a bowl, mix with a wooden spoon and if the mixture is too thick, wet it with a little milk. Salt and pepper. Roll out the puff pastry with a floured rolling pin and cut out two very thin discs. Grease a cake pan and spread a disc of dough on it. Pour over a first layer of drained and well squeezed spinach, a second of peas, a third of artichokes, another of zucchini and the egg and fontina cheese mixture. Then cover with the second disc of puff pastry, make a hole in the center and insert a piece of cardboard to let out the internal steam, brush with the egg yolk and bake for thirty-five minutes.