I believe I saw something similar in Instagram, but I didn't save it. It was a puff pastry with layers of different fillings. I thought it will be fantastic to use what I had ion the fridge. 

Pâte Brisée Savory Cake

Dough

300 grams of flour

175 grams of butter

75 grams of water plus more as needed

1/2 teaspoon of salt

Combine flour, salt and butter. Slowly add water until you have a soft and smooth dough. Flatten it in "book" style as if it is puff pastry. Repeat it 4 times, with rest of 30 minutes in the fridge in between. Set aside.

Filling

Hard boiled eggs

2 pieces of salmon previously cooked. I sautee them.

150 grams of mushrooms sliced and sautee in olive oil with garlic and herbs.

2000 grams of spinach chopped and sautee in olive oil with garlic and oregano.

200 grams of plain yogurt

100 grams of parmiggiano reggiano cheese grated

200 grams of any type of cheese for melting grated

In an oven proof mold, place the pâte brisée, and distribute the hard boiled egg in the bottom. Mix the mushrooms with half of the yogurt and half of the cheeses, and place it on top of the eggs. Distribute the salmon on top of the mushrooms. Mix the spinach with the remaining cheeses and yogurt. Distribute it on top of the salmon. Fold the dough to close the cake. Place it in the fridge for 30 minutes. Preheat the oven at 375F. Take the cake out of the fridge, and flip it over parchment paper. Crush it with egg yolk. Bake it for 20-30 minutes or until golden brown. ENJOY!