Clean, wash and chop the vegetables. Preheat the oven to 225 degrees. Blanch in salted water for 3-6 minutes. Drain well. Cut ham into strips. Whisk eggs and cream together and season well. Place the puff pastry in a cold-rinsed flat casserole or tart dish. Cut off the edges. Put the vegetables and ham in the pan and spread the egg cream over the top. Cut the remaining dough into strips and place on the mass. Brush with some egg milk from the mold. Bake on the middle shelf in the oven for about 35 minutes.
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