Pour a portion of ricotta‑based filling into a bowl and add the cream of smoked scamorza cheese, the freshly plucked thyme and mix the ingredients. Line a mould with the puff pastry. Fill with the cheese‑based filling,spreading it evenly. Bake in the oven at 170‑180° C for 30‑35 minutes. Remove from the oven, allow to cool down and garnish with slices of smoked swordfish and yellow datterini tomatoes.