For the puff pastry, start by mixing 30 g of flour with margarine using the stand mixer with a dough hook. When the margarine has absorbed all the flour, take the mixture and transfer it between two sheets of baking paper. With the help of a rolling pin, give the dough the shape of a rectangle about half a centimeter thick. Let stand in the refrigerator.
Mix the remaining flour with water and a pinch of salt until you get a soft mixture.
With the rolling pin spread the dough on a floured planer and form a rectangle.
Pull out the previously prepared dough from the fridge and place it on the second dough.
With your hands, flatten by joining the two layers of dough until you get a uniform thickness.
Fold the corners of the rectangle over the center of the soft dough to completely cover the mound. With the rolling pin, flatten the dough until you get a rectangle with the short side towards you. Turn the dough over the pastry board so that you have the long side towards you. Fold the two short sides towards the center of the rectangle.
With the help of the rolling pin, spread the dough again until you get a rectangle and repeat the indicated operations four more times.
Between a round and the another, the dough should be left to rest in the refrigerator for ten minutes.
Once the rounds are finished, the pastry should be left to rest 1 hour in the refrigerator before it can be used.
After an hour, the dough can be spread out with the rolling pin.
At this point cut 10×10 cm squares of dough and bake them in the oven at 180°C for about 15 minutes.
Once cooked, let stand until you use it and meanwhile prepare the filling. Wash the vegetables and cut them into slices. Place them on a grill and cook them with a drizzle of olive oil, salt and pepper. Prepare the dishes alternating a square of puff pastry, vegetables and Camelia in slices until you get two layers.
