Savory Strudel

For the Shortcrust Pastry:

• 1 2/3 cups all-purpose flour (200 g)
• 1/2 cup cold butter, cubed (100 g)
• Pinch of salt
• 3 1/2 tablespoons cold water (50 ml)

For the Filling:

• 2 medium zucchinis
• 5.3 oz sun-dried tomatoes in oil (150 g)
• 7 oz buffalo mozzarella (200 g)
• 2 fresh tomatoes
• 1 bunch fresh basil
• 1/2 cup grated Parmigiano Reggiano cheese (50 g)
• 1 egg (for brushing)
• Extra virgin olive oil, to taste
• Salt and pepper, to taste

For the Shortcrust Pastry:

1. Mix the flour, butter, and salt until you get a crumbly mixture.
2. Gradually add the cold water, kneading quickly to form a ball.
3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

For the Filling:

1. Slice the zucchinis and grill until golden brown. Let cool.
2. Thinly slice the fresh tomatoes.
3. Drain and chop the sun-dried tomatoes.
4. Slice the buffalo mozzarella and let it drain.

Assembly of the Strudel:

1. Preheat the oven to 350°F (180°C).
2. Roll out the shortcrust pastry on a lightly floured surface into a rectangle.
3. Layer grilled zucchinis in the center of the pastry.
4. Add a layer of fresh tomato slices and buffalo mozzarella.
5. Sprinkle with sun-dried tomatoes and torn basil leaves.
6. Add another layer of grilled zucchinis.
7. Fold the short sides of the pastry over the filling, then gently roll the strudel, sealing the edges well.
8. Transfer the strudel to a baking sheet lined with parchment paper.
9. Brush the top with the beaten egg.
10. Bake for 25-30 minutes or until the pastry is golden and crisp.

Serving:

• Let the strudel cool for a few minutes before slicing.
• Serve warm or at room temperature.