Vegetable strudel in bread crust

VEGETABLE STRUDEL 10188 4 PERSONS INGREDIENTS for the dough: 225 g flour, 150 g cheese, 1 egg, salt. For the filling: 1 Kg net of seasonal vegetables, 50 g butter, 1 egg yolk, salt. Knead the flour with the egg and ricotta cheese, crumbled earlier with the prongs of a fork. Add salt and knead until you have a ball; Let it sit for half an hour covered with a kitchen towel. Peel the vegetables, cut them as befits each and boil separately. Then, together, flavour butter, seasoning is salt. Grease with butter a sheet of wax paper and roll out the dough with the rolling pin. Put on the veggies and rolled up to form a salami; place it on the baking sheet from the oven, brush the dough with the egg yolk and place in hot oven, at 180 to ø 45 minutes.