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Preheat the oven to 210°C (425°F).
In a bowl, combine the ricotta, parmesan, basil and pepper ingredients for the cheese cream. Set aside.
On the work surface, roll the pastry out onto a sheet of parchment paper to form a 12 X 6 inch (30 X 15 cm) rectangle.
Cut a 1-inch (2.5 cm) strip off each side of the rectangle. Pierce the rectangle with a fork, and baste with the beaten egg. Stand strips lengthwise along each side to form a box. Baste again with beaten egg.
Baste the bottom with the cheese cream.
Bake for 15 to 20 minutes. Meanwhile, in a bowl, combine the ingredients for the salad.
Remove pastry from the oven and let sit for 5 minutes.
Add ham slices to the top, then add salad.
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