Start by preparing the porcini. Peel the garlic clove, put it in a non-stick frying pan with 1 tbsp of extra virgin olive oil and sauté it on a low fire for 1 minute. Add the sliced porcini (no need to thaw them if frozen), salt & pepper and let them cook until soft. Sprinkle with the chopped parsley, mix and put the fire off. Keep them aside.

Heat the remaining extra virgin olive oil in a frying pan and fry the sliced potatoes in it on a medium flame, until golden and cooked through. Keep them aside. 

Put one of the sheets of puff pastry in an ovenproof dish covered with baking paper. Now you can start layering the pie. Put the potatoes at the bottom, then the porcini, the slices of speck, the sliced Asiago and finish off with the thinly grated Parmigiano Reggiano. Now take the other sheet of puff pastry and use it to cover the pie. Pinch the edges close and, if you have some puff pastry left over, use it to decorate the top. Brush the top of the pie with some milk.

Bake in a pre-heated oven at 200°C – 390°F for about 30 minutes, or until golden brown.

Let it come to room temperature before serving it (this will also help to cut “cleaner” slices). Enjoy!