Vegetable strudel in pâte brisée

This is just an idea: vary the vegetables and cheese to suit your taste.
INGREDIENTS
PÂTE BRISÉE (see blog)
300 g '00' flour
150 g butter
Salt
Ice-cold water as needed
FILLING
1 aubergine
1 red pepper
2 courgettes
Extra virgin olive oil
Salt, pepper
200 g Fontina-style cheese or cheese of your choice
1 egg for brushing
I make the pâte brisée in the usual way; all the detailed steps are in the blog's basic recipes section. Work the ingredients quickly, adding water a little at a time. Once smooth, refrigerate for at least half an hour, or overnight.

I wash the vegetables, peel the aubergine, remove the pepper seeds and membranes, and trim the courgettes.

I cut all the vegetables into sticks.

I sauté them in a little oil over a high heat with salt and pepper, keeping them crisp.

When ready, I put them in a bowl and let them cool.

I coarsely grate the cheese.

I set it aside.

I take the pâte brisée from the fridge and work it briefly to make it pliable.

I roll it on baking parchment into a rectangle a couple of mm thick.

I spread the cooled vegetables over it, leaving a border all around.

I distribute the grated cheese evenly.

Using the parchment, I roll up the strudel.

I seal it well, leaving the seam against the parchment, and fold the ends closed. I lightly score the surface so steam from the vegetables can escape.

I beat the whole egg with a fork in a small bowl and brush the entire strudel.

I bake at 180°C for 40 minutes.
I let it cool a little before cutting. Excellent as a starter or a main course with cured meats or cheeses. It can be made ahead and warmed slightly before serving; I love it cold too.