Ingredients for 12 portions:
- 1 tin of Ginos "porcini a pezzetti maxi resa" (COD. 08031),
- 80 g Ginos "porcini and truffles" cream (COD. 03209),
- 2 puff pastry disks,
- 100 g bechamèl,
- 50 g Parmesan cheese,
- 2 eggs,
- Rosemary,
- Thyme,
- Garlic,
- Butter
- Extra virgin olive oil (COD. 02201).

1. Use a puff pastry disk to cover a baking pan of 26 cm of diameter.

2. Drain the "porcini a pezzetti maxi resa" mushrooms, grease a pan with a little oil and butter and cook the mushrooms seasoning them with some garlic, rosemary and thyme.

3. Let it cool and pour them in a bowl, blend them together with the porcini mushrooms and truffles cream, the béchamel, the Parmisan cheese, a beaten egg and a egg albumen.

4. Pour the mixture in the baking pan and cover it with the second puff pastry disk.

5. Beat the remaining egg yolk and brush the cake crust.

6. Bake it at 180°C for 30 minutes.

7. Let it stand and serve into slices, decorating with fresh rosemary twig.