Mix the ricotta with the egg in a bowl with a fork, then add a pinch of salt, pepper, thyme, chopped basil, a drizzle of olive oil and the finely grated Grana Padano Riserva, mixing until soft and smooth.
Line a round baking pan with the puff pastry, piercing the surface with a fork. Spread the ricotta and Grana Padano mixture over the pastry with a spoon and place in the fridge.
Using a mandoline or potato peeler, cut the courgettes and carrots into thin strips. Roll the strips into small roses and arrange in the pie, alternated with tomatoes sliced in half.
Dress with a drizzle of olive oil, salt and pepper, and bake in a preheated oven at 180 °C for 25 -30 minutes.
Leave to cool slightly before serving.
Medium
4-6 people
50 min
