Preparation

• On a work surface, place the flour in a mound, gradually add the water, and start kneading.

  Now incorporate the oil and salt.

  

• Knead for 5-10 minutes, flouring the work surface, until you obtain a smooth and soft dough. If necessary, add a little flour to prevent the dough from being sticky. Wrap it in plastic wrap, cover it with a bowl, and let it rest for about half an hour.

  To speed up the preparation, you can use ready-made puff pastry.

  

• Thaw the broccoli, sauté them in a pan for about 10 minutes with a little oil, a clove of garlic, and some fine salt.

  

• Now put the broccoli in a blender, add one or two tablespoons of oil, and blend them.

  In a bowl, place the broccoli, eggs, Parmesan, and ricotta, and mix well. Adjust the salt if necessary.

  

• Cut both the speck and the Emmental cheese into small pieces and add them to the mixture.

  

• Mix the ingredients well.

  

• Divide the dough into four parts. Roll out each part with a rolling pin on a well-floured surface, obtaining rectangles measuring 8 inches (width) x 12 inches (height). This will depend on the size of your baking sheet; mine is 16 inches wide by 12 inches high.

  Place the first two rectangles on the baking sheet lined with parchment paper, spread half of the broccoli mixture on each, trying to shape it like a coffin (I used a stick)

  

• Cover with the other two rectangles of dough. Seal the edges well by pressing with your fingers, shaping it like a coffin using a stick. Use the leftover dough to make small flowers.

  

• Bake at 350°F for about 35 minutes.

  

• Prepare a sauce in a bowl with a tablespoon of ketchup and a little balsamic vinegar; it should not be too liquid. Once cooled, decorate the edges of the pie with a brush dipped in the sauce.

  Finish the decoration with the small dough flowers.