Finely slice the leek and courgette and toss in a pan with a drizzle of oil and salt.
Meanwhile, cut the ham into strips.
Beat the eggs with a pinch of salt and pepper.
Line the baking tin with ovenproof paper and then the pastry, using a fork to prick it all over.

Leave the leek and courgette to cool and then add the ham and Robiola Osella with Truffle.
Add the beaten eggs.
Add salt and pepper to taste.

You can also add a pinch of marjoram or other favourite herbs.

Turn the edges of the pastry inwards and place in the middle of a preheated oven to bake at 180°C for 45/50 min.