Preheat the oven to 200°C and allow the puff pastry sheets to thaw slightly. Grate a piece of the Bettine Grand Cru, finely chop the garlic and add this to the olive oil. Season to taste with the finely chopped, fresh herbs and add salt and pepper to taste.
Meanwhile, cut the yellow and green courgette, washed and peeled, into long thin slices with the cheese slicer or mandolin.
Cut each puff pastry sheet into 3 equal strips.
Take 1 handle, and 1 strip of courgette. Place the courgette on top of the dough. Make sure that the courgette sticks out a piece, but overlaps with the puff pastry. Spoon some marinade on the courgette bar. Fold the puff pastry closed, over (part of) the courgette.
Roll up the dough and press the sides.
Beat an egg. Add some grated Bettine Grand Cru, garlic, salt, pepper and the fresh herbs to the egg. Then spread the courgette rose with the egg mixture.
Fry the courgette florets for about 25 minutes and keep checking in between. Serve the courgette florets when lukewarm.