Puff pastry roll with colorful vegetable filling

Ingredients for 3 servings:

• 1 pack of puff pastry
• 125 g carrot(s), finely sliced ​​into slightly thicker slices
• 1 bell pepper(s), green, roughly diced
• 125 g celeriac, finely diced
• 2 shallots, finely diced
• 4 tbsp rapeseed oil
• 75 g bacon, finely diced
• 75 g goat’s cheese
• salt and pepper
• 1 tsp Ras el Hanout
• 6 tbsp breadcrumbs
• 8 cranberries, fresh
• 6 cherry tomatoes
• 1 egg white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Main course or side dish – and also delicious cold as puff pastry.

Sauté the carrots in rapeseed oil in a pan. After five minutes, add the bell peppers, celeriac, and shallots, and sauté for another five minutes. Then reduce the heat, add the bacon, and stir in the goat’s cheese. Season generously with pepper, salt, and ras el hanout. Fold in the cranberries, and remove the pan from the heat. Lightly roll out the puff pastry and divide into three rectangles. Sprinkle a strip of breadcrumbs lengthwise on each rectangle. Spread the vegetable and cheese mixture over the breadcrumb strips and place two tomatoes on top. Fold each puff pastry rectangle into a roll, seal the ends, and press down; then generously brush the top with egg white. Bake the puff pastry rolls on a baking sheet lined with baking paper at 200 degrees Celsius (top and bottom heat) on the middle rack of a preheated oven for about 20 minutes until golden brown.