Ingredients
2 lids of puff pastry
300 grams of green olives without pit
300 grams of pitted black olives
250 grams of Gruyère cheese
200 grams of fresh cheese
3 teaspoons chopped fresh oregano
Oil required quantity
1 egg yolk, beaten
Preparation
Put a tart tray on a disk of mace and prick it, place interspersed the fresh cheese, the Gruyere cheese and the green olives, sprinkle with the oregano and black ones cut into pieces, cover with the other disk of dough and seal the edges, you can do it by joining the edge and marking them with a fork, if not you can make a traditional repulgue, like the one in empanadas, finally brush the disk of dough with the egg yolk.
Take the cake to a strong preheated oven and leave it for about 20 minutes, or when the upper puff pastry is browned, wait for it to warm up before serving, you can also eat it cold.