Quarter peppers, remove seeds. Place skin side up under grill form until skin blisters. Peel off skin, set peppers aside. Clean spinach, rinse, blanch, rinse, drain, squeeze gently. Peel onion and garlic clove, chop finely, sauté in hot fat. Add spinach, cook over medium heat for 3 minutes, season with salt and freshly ground pepper to taste. Stir in pine nuts, cool. Cut gorgonzola into small cubes. Defrost puff pastry, set one slice aside. Place the others overlapping each other on a floured surface, roll out to 30 x 40 cm. Spread spinach evenly on top, leaving a 2 cm border free. Place gorgonzola and bell pepper fillets on top of spinach. Roll up dough from long side, close ends tightly. Place roll, seam side down, on a baking sheet with parchment paper. Mix egg yolks with water, brush roll. Roll out remaining pastry sheet, roll out fine strips. Decorate puff pastry roll with them. Brush strips with egg yolk. Bake the roll in a heated oven at 220 degrees for 30 minutes. If necessary, cover after 25 minutes to prevent the surface from browning. Rest for 5 minutes before serving. Serve with tomato sauce.
Our tip: Use the young, tender spinach from the farmers’ market!