Clean the chard, cut into strips and sauté in a pan with a little oil; salt and pepper.
Pour them into a stainless steel backing tray and cool them quickly in Freddy pre-cooled with the function of blast chilling for about 20 minutes.
PREPARE THE ASPARAGUS
Clean the asparagus by removing the most leathery part of the stem (about 5-6 cm), cut into rounds and sauté in a pan with a little oil, salt and pepper. Put them in Freddy to cool with the chard.
PREPARING PEAS AND BROAD BEANS
Cook in a pan with a drizzle of oil also the peas and broad beans together with the onions thinly cut, salt and pepper and cool all in Freddy together with the other vegetables.
PREPARE THE FILLING
Mix the ricotta cheese with the grated goat cheese in a bowl and then add the boiled spelt and cooked vegetables. Season with salt and pepper if necessary.
COMPOSE THE CAKE
Cover a cake tin of about 20 cm in diameter with baking paper, place the roll of brisé dough on top and fill the cake with the mixture of ricotta cheese and vegetables.
BAKE IN THE OVEN
Cook in the preheated oven at 200ºC for 45 minutes, then continue cooking by covering the cake with aluminum foil for another 15 minutes at 180°C.