Preheat oven to 180C.
Remove pastry sheets from freezer.
Prepare your ingredients by roughly chopping the vegetables and pulsing in a food processor until they are about the size of a grain of rice. If you do not have a food processor I’m sure that grating would provide you with a very similar outcome.
Heat your oil in a large fry pan to medium high and add your riced vegetables and spices, stir until they have softened. This will take about 7 mins.
While the vegetables are cooking, prepare a square or round deep pie dish (I use a square ceramic dish which is about 26cm) by laying one of the sheets of pastry over the top 3/4 of the dish so that you cover 2 full sides and most of the bottom. Then I use the other sheet to cut into strips to press into the remaining exposed areas of the dish. Prick with a fork and par bake for about 10-15 mins. I never worry about using weights to keep it flat.
Take vegetables off heat and set aside to cool. Mix together the eggs and ricotta by whisking or using a blender, until smooth and creamy. Pour over the vegetables and mix to incorporate.
Take your dish out of the oven and crumble the salmon over the pastry, flattening out the pastry if you need to. Pour the egg mix over and return to the oven, bake for about 30 mins until firm in the middle.
Let it sit for 10-15 mins before serving. Serve with a side salad.