Seasonal vegetables "Tourlou" with cheese enclosed in homemade pastry roll

All the flavours of seasonal vegetables and some spicy Greek cheese come together in this delicious recipe! The "Tourlou" ("Briam" if aubergines are not included) vegetarian dish which is one of the most popular Summer recipes around Greece is the idea of this rolled pie. The homemade pastry is really special and you should try it out because you can use it in various recipes but of course you can replace it with store-bought shortcrust pastry which is probably the closest to the original. It is really a very tasty dish this one and it can be served as a first dish or as a main along with seasonal salad. The cheese used here (Greek "Kefalograviera") might be a small problem but if you can't find any then use a semi-hard and semi-salted but rather pungent yellow cheese, something that doesn't melt too easily

Recipe of Dimitris Skarmoutsos,

a prominent Head Cook and food author

from the Greek version of "Olive" magazine of "Proto Thema" newspaper

Ingredients (for 6 people)

For the pastry:

140 gr. of Greek thick yoghurt

400-500 gr. of all-purpose flour

120 ml of olive oil

120 gr. of butter, melted

60 ml water

2 tbsp of malt vinegar

2 ½ tsp of baking powder

1 egg yolk, mixed with 2 tbsp of water for brushing

pinch of salt

For the filling:

1 large aubergine, cut in cubes

2 medium courgettes, cut in cubes

1 large yellow onion, grated

1 medium potato, peeled and cut in small cubes

1 green "horn" pepper, cut in rings

4 medium white mushrooms, cut in thin slices

2 tbsp of finely chopped flat-leaf parsley

1 medium ripe but firm tomato, finely chopped
1 clove of garlic, minced (optional)

150-200 gr. of Greek Kefalograviera cheese, roughly grated (or cut in tiny cubes)

30 ml of olive oil

salt
pepper

Method:
Put in a large bowl the yoghurt, the oil, the butter, the water, the vinegar, the salt and the baking powder and beat with a whisk until you have a homogeneous mixture. Then, gradually add the flour while you start kneading with your hands until you end up with a soft and elastic dough. *** It is possible not to need all the flour so add it slowly. Cover the dough with a damp kitchen towel and leave aside to rest for 15-20 minutes.

In a spacious non-stick frying pan warm the oil in medium heat and add the aubergine, the courgette, the potato, the onion, the garlic (if used), the pepper and the mushrooms. Season with salt and pepper and sauté stirring with a wooden spatula until the liquids are evaporated and the vegetables are lightly soft (don't over cook so not to go mushy).

Then add the tomato and the parsley, stir and cook for about 2-3 minutes. Take the pan off the heat and allow the filling to cool down. Then add the grated cheese and stir.

Preheat the oven to 170°C. Brush with some oil a baking tray.

Lightly dust with some flour a clean surface. Using a rolling pin open the dough into a thick oblong sheet, about 1 ½ cm thick.

Then equally spread the filling in the centre and lengthwise of the pastry sheet leaving a small empty space all around. Turn the edges of the sheet inwards, wrap into an oblong roll and brush the surface with the beaten egg.

Transfer the roll on the baking tray, put in the middle shelf of the oven and bake for about 30-40 minutes. Take out of the oven and allow the roll to cool down enough so to be able to cut it without falling apart.

Then cut in slices and serve while it is still warm or lukewarm.