Roll out the pastry on a baking sheet and prick the dough with a fork.
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.
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.
You may serve it hot as a side dish of a steak, but even cold as appetizer.