Follow the cooking instructions on your puff pastry, pre heat the oven accordingly
Clean the zucchini, cut in quarters lengthwise, then slice into 1/4 pieces.
Clean, core and cut the red pepper into 1/4' strips, then chop into small pieces
Cut the green portion off the leek, clean well slice in quarters lengthwise, then again slice into 1/4" pieces
In a non stick skillet, add the olive oil, the vegetables, salt and pepper to taste, on a medium heat sauté the vegetables until they soften about 10 minutes. Remove from heat
In a mixing bowl, add the grated and shredded cheeses and the ricotta. When the vegetable mixture slightly cooled, add to the cheese mixture, add the eggs, the chopped herbs and salt and pepper to taste, mix well
Prepare a 8-9" springform pan with a round of puff pastry. the pastry should come up the sides at least 3/4 to the top.
Pour the egg, cheese and vegetable mixture onto the puff pastry. Gently fold the pastry that is going up the sides onto the top of the torta
If you would like to add a egg wash with 1 egg to the pastry edges it is not necessary.
Bake as indicated on the puff pastry instructions.
Times should be 25-30 minutes, in a ventilated oven
35-40 minutes in a conventional oven.
A knife inserted into the center should come out clean
Note: I baked mine for 30 minutes in a ventilated oven. 180C 350F
Let the Torta Salata set for at least 10 minutes before cutting