Vegetable Strudel

• 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

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 Cu0b0 degrees.
4. You may serve it hot as a side dish of a steak, but even cold as appetizer.

pastry sheet, carrot, celery, chard, onions, zucchini, snow peas, handful peas, sage, toma biella cheese, cheese, olive oil, salt

Taken from www.food.com/recipe/vegetable-strudel-480907 (may not work)