Time: 1 ora e mezza più riposo
Difficulty: Facile

Ingredients for 6 people:
500 g Mix for pastry Revolution gluten free
240 g water
50 g whole egg for 250 g butter
For the Filling
200 g of gluten-free cooked ham
200 g fontina
1 whole egg

Procedure
Pour the mix gluten-free in a bowl, add the water and start to knead, add the egg and form a soft and compact dough you need to obtain a rather soft and elastic dough.
Let it rest, covered with film, in a cool place for at least 30 minutes. Meanwhile, start preparing the dough. Extract the butter that must be at room temperature.
Transfer thedough obtained on a wooden board and reduce it into a square of about 3 cm thick, placing it between two sheets of parchment paper and flattening it with the aid of a rolling pin. Roll out the crayon: you will obtain a rectangle of about 50 cm long at the center of which you will place the dough, now ready, which will cover with the two longer edges of the pastel, making them fit.
Fold the other two flaps, until the dough is closed on each side.>Always remember to flour the work surface and the dough to facilitate the drafting.
Take a rolling pin and put pressure on the dough, so as to make the stick of butter more yielding. You can then begin to roll out the dough, which must acquire a rectangular, regular shape.To do this, do not just stretch it by moving the rolling pin back and forth, but keep it along the diagonal of your ideal rectangle, so as to enlarge the center too.
When you get a width of about 25 cm proceed with the folds. Fold the two sides to the book overlapping the center and placing a flap on the other. Once ready your dough wrap it in the film and put it in the fridge for at least 30 minutes.
Now, pull out the dough, place it in front of you to you with the opening on the right and repeat the drafting and folding three times.
Roll out the dough to the thickness of 5 mm, line a cake pan with a diameter of 20 cm, cover its interior and edges and fill them with the slices of cooked ham without gluten and fontina,with the remaining puff pastry create strips and cut them with a festooned washer.
Create a grid overlapping the strips, brush the dough with the egg and place in the oven to bake for about 25 minutes at 190 °. serve everything hot.