Plate cake with ricotta, asparagus and walnuts

Preheat the oven to 200 degrees. Roll out the fresh dough on a baking tray and fold / roll the edges slightly. Spread 100 grams of ricotta on the bottom. Cut the zucchini into slices or half slices. Divide the zucchini over the plate.

Halve the tomatoes. The asparagus tips do not need to be peeled, just cut a thin slice from the bottom. Divide the asparagus and tomatoes over the plate pie. Chop the walnuts coarsely and divide them over the plate pie last. Garnish with (fresh) thyme and a pinch of salt.

Beat the egg in a bowl and coat the edges with egg. Bake the plate cake in the middle of the oven for 20 to 25 minutes. The edges should be a little golden brown and crispy. Remove the plate pie from the oven and garnish with arugula. Spoon some small balls of fresh ricotta on the plate.