Unroll the puff, spray the bottom of a cake tin and layer half the puff pastry on it
In a medium size bowl, whisk the eggs together with salt and pepper
Save 2 tablespoons of the egg aside
Add the ricotta and tomatoes to the bowl
Open up your sausages and take out the filling, then add that to the bowl
Mix together and gently pour into the puff pastry cake tin
Top with the Gruyere cheese and parsley
Put the other half of the puff pastry on top, gently folding the sides
Brush the top with the rest of the egg to make it golden
Bake for 45 minutes at 400 degrees
