Make sure your pastry is ready to roll. You can make this in advance by up to a week.
Preheat oven to 220°C and line a large flat baking tray with paper.
Place the parmesan and garlic into the Thermomix bowl and mill 10 sec/speed 10.
Tip out into a seperate bowl.
Place all remaining ingredients except egg wash into the Thermomix bowl and chop 2 sec/speed 6. Scrape down sides of bowl and repeat if necessary.
Add the parmesan and garlic mixture back into the bowl and stir with a spatula.
Divide the pastry into 2 equal pieces. Roll the first one into a circle, with at least a 25 cm circumference. Transfer it to the baking tray.
Spread the filling on top of the pastry round, right to the edges. This is important for the look later.
Roll the second piece to as close to the same size as you can manage. Puff pastry is very forgiving, so rustic is OK.
Place it on top of the filling and brush it with egg wash generously.
Follow the video instructions on how to cut and twist the pastry. Brush with egg wash again.
Place into the oven and reduce temperature to 200°C. Cook for 25-35 minutes until golden and puffed and fragrant.
Eat while still hot.