Savoury pie with grilled vegetables, pesto and Gorgonzola PDO

Transfer 600g grilled vegetables (aubergines, courgettes, peppers, etc.) into a bowl and season with a drizzle of EVO oil, a pinch of salt, black pepper and some fresh basil. Cut 10 fresh cherry tomatoes in half and keep them aside.
Roll out 1 roll of puff pastry and place it on a baking tray. Prick the bottom with a fork and spread 60g Gorgonzola Pdo over the base. Add the grilled vegetables alternating with each other and the cherry tomatoes. Garnish with another 60g Gorgonzola Pdo, a drizzle of oil, salt and pepper.
Bake in a preheated oven at 180° for 30 minutes. Once warm, garnish with pesto and fresh basil.

Codfish with Gorgonzola PDO and tomatoes