Vegetable Puff Pastry

Preparation:

Preparation: Defrost the puff pastry. In the meantime, clean the cauliflower, divide it into florets and boil it in plenty of lightly salted water. Trim, scrape the carrots and boil them separately from the rest of the vegetables. Clean the mushrooms, depriving them of the earthy part of the stem, then pass them quickly under running water, drain them and cut them into strips. Sauté them in a large frying pan, in which you will have browned the shallots, peeled but whole, together with 3 spoonfuls of oil. Salt the mushrooms and keep them on high heat, to let them boil, then mix them with the carrots, already boiled and cut into slices, and the slightly al dente drained cauliflower florets. Add salt and pepper to the vegetables and keep them on high heat until they are well seasoned, then turn off the heat and let them cool. Arrange the bacon in the center, forming a strip. On this, put about half of the vegetables, the remaining fontina cheese (except for 3 slices) and complete with the remaining vegetables. Brush the edges of the pastry with a little cold water, then fold them over the filling, closing it again. Flatten the roll thus obtained a little and place it on a buttered plate. Brush the beaten egg sheet, decorate it with the slices of fontina left aside, cut them into strips and make small incisions between them. Brush a little more egg then pass the plate in the oven already at 200 degrees; cook the pastry for about 30 minutes, then serve.