Preheat oven to 200°C and line 2 baking trays with paper.
Arrange the sheets of pastry along one bench. Brush with egg wash.
Place the Parmesan into TM bowl and mill 10 sec/speed 10.
Sprinkle about 2 tablespoons onto the first sheet of pastry. Cover with the second sheet of pastry and repeat. Cover again. Brush the third layer with the egg wash. Cut out 4 rounds and place onto a baking tray.
Repeat with the other batch of pastry if using.
Bake 10-15 minutes until well puffed and golden. Remove from oven and cool slightly.
Add the ricotta and seasoning to the remaining Parmesan in the TM bowl. Blend 10 sec/ speed 7.
Push the centre of each pastry round down with your hand a little. Spread with the cheese mixture. Top with the remaining ingredients. Serve immediately.