Cut the courgettes and pumpkin into cubes and roast them with a drizzle of olive oil for a few minutes in a pan. Add salt and pepper to taste. When cool mix with the Robiola Osella to make a smooth mixture. Unroll the disc of puff pastry and cover with the Robella Osella and vegetables. After spreading out all the mixture, fold the edges of the pastry inwards. Add a few rings of raw leek dipped in oil and sprinkle with flaked almonds. Bake in a preheated fan oven at 180°C for about 40 minutes.