Puff pastry strudel with vegetables and mild Scamorza

INGREDIENTS
1 rectangular sheet puff pastry
1 pepper
1 courgette
1 aubergine
1 mild Scamorza
Grated Parmigiano
Salt, pepper
Excellent as a starter or main course.
Milk for brushing
Black sesame seeds, optional
I wash the vegetables well.

I remove all the pepper seeds, peel the aubergine and trim the courgette ends.

I cut the pepper into lengthways sections, thinly slice the aubergine and use a mandoline to slice the courgette thinly.

I grill the vegetables on a non-stick griddle.



If you prefer to skin the pepper, put it on a plate straight after cooking, cover with cling film and let it cool; the skin will come off easily.

I slice the Scamorza.

I unroll the pastry.

I arrange 3 rows of courgettes, add a little salt and pepper, slices of Scamorza and a little grated Parmigiano.

On the courgettes, I place 3 rows of peppers, salt, pepper, Scamorza and Parmigiano.

I continue with 3 rows of aubergines, Scamorza, salt, pepper and Parmigiano.

I fold the pastry into a strudel and seal the ends well.

I lightly score the pastry surface with a knife so steam from the vegetables can escape and keep the strudel dry.

I brush with a little milk.

I sprinkle with black sesame seeds, if using.

I bake at 180°C for about 25/30 minutes.
Let it cool a little before slicing.