Ratatouille Savoury Strudel

Ingredients:

• 1 package frozen puff pastry thawed
• 1 egg yolk
• 2 medium zucchini cubed
• 1 eggplant cubed
• 1 small red onion sliced
• 1 red pepper chopped
• 1 tablespoon olive oil
• 1 15 ounce can tomatoes pulp
• 1 tablespoon tomato paste
• 2 tablespoons vegetable bouillon granules
• 1 pinch salt
• 1 pinch pepper
• 1 pinch sugar
• 1 pinch cayenne pepper
• 1 teaspoon herbes de provence thyme rosmarine marjoram hyssop sage basil lavender fennel summer savory
• 1 -2 mozzarella cheese cubed

Steps:

• Make the ratatouille Heat the oil in a pan
• cook the onion until tender but not brown
• add tomato pulp
• tomato paste
• salt
• pepper
• sugar
• cayenne pepper
• herbs and stock granules
• mix well
• Add eggplant
• mix until coated with sauce and cook 5 minutes
• Add zucchini and pepper and cook for a further 10 minutes
• When the vegetables are cooked adjust salt and pepper to taste
• the vegetables should be quite dry
• if not add 1/2-1 tbsp flour and stir well while cooking another minute
• so the liquid is absorbed
• Let cool 5 minutes
• then add the mozzarella cubes to the ratatouille
• Roll out puff pastry so to have a 40x25 cm I think its about 20x12 5 inches rectangle
• put the rectangle on a cookie sheet lined with baking paper
• pour ratatouille and mozzarella mixture in the center of the rectangle and roll up
• sealing the edges very well
• Brush with the beaten egg yolk
• make a few cuts on the surface so the steam can get out and put in preheated oven 200C for 25-30 minutes or until pastry is golden and crisp you might want to put another lined cookie sheet on the lower rack as
• depending on the freshness of the mozzarella you use
• the strudel may produce some liquid and drip
• Let the strudel cool a little before slicing and serving