Pour a portion of ricotta‑based filling into a bowl, add the aubergine sauce and the pesto alla Genovese. Mix the ingredients. Line a mould with the puff pastry. Fill by distributing the Bruschetta Mia cheese over the base of the flan and spread the prepared mixture evenly. Complete by arranging the sun‑dried tomatoes in a radial pattern, trying to push them halfway into the filling. Bake in the oven at 170‑180° C for 30‑35 minutes.