You spread the uncooked pastry with a mixture of garlic, ricotta, Parmesan, and shredded Gruyere (I didn't have Gruyere around so used a herbed yoghurt cheese.) Then it's topped with finely cut raw asparagus (I added some sliced mushrooms.)
Fold over the sides, brush with some beaten egg, and in about a half an hour, there you are.
A tomato and onion vinaigrette salad and a glass of white wine completed the meal. Another time I might consider putting a morsel of salmon between the cheese and the asparagus.
The original recipe is HERE