Tornado in puff pastry

• a roll of puff pastry (with seeds for me)
• carrots (for me orange, yellow, purple)
• courgettes (for me green, light green and yellow)
• extra virgin olive oil
• salt

INGREDIENTS (for the filling)

• 300 ml of milk
• 25 g of flour
• 25 g of butter
• nutmeg
• 40 g grated parmesan cheese
• 2 eggs
• salt and pepper

• Prepare the béchamel by heating the milk with a pinch of nutmeg. Separately prepare the roux by melting the butter and adding the flour and salt, stirring for a few minutes. Add the hot milk and stir until thickened.
• In a bowl, beat the eggs with a pinch of salt, pepper and parmesan. Add the cooled béchamel sauce and stir.
• Wash and peel the carrots. Wash the courgettes. Cut the vegetables into ribbons using a mandolin.
• Spread the puff pastry roll with its baking paper in a mold, prick the bottom and form a border by folding the puff pastry inward. Fill it with the béchamel mixture. Distribute the vegetable ribbons in a circle standing up, alternating the colors. Salt and brush with extra virgin olive oil.
• Bake at 180° for about 45 minutes (depending on the power of your oven).