Vegetable Strudel

strudel with vegetable and cheese

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  puff pastry sheet
• 1  carrot
• 1  stalk celery
• 6  leaves chard leaves
• 4  fresh onions
• 1  zucchini
• 100  g  of boiled snow peas
• 1  handful peas
• 3  leaves sage
• 100  g  of diced toma biella cheese
• 3  slices cheese
• 2  tablespoons olive oil
•  salt and pepper

Directions

1. Roll out the pastry on a baking sheet and prick the dough with a fork.
2. Take a wok and fry the chopped onion in two tablespoons of olive oil. Wash and peel the carrots with a vegetable peeler and cut into cubes. Also cut the celery, zucchini and coasts and put everything in the wok with peas and snow peas. Cook for 20 minutes.
3. Lay 3 cheese slices on the pastry and pour over the cooked vegetables. Cover with the diced toma cheese and close the strudel. Place in preheated oven for 20 minutes at 180 C° degrees.
4. You may serve it hot as a side dish of a steak, but even cold as appetizer.