Cut vegetables into small cubes. Chop onion and garlic and sauté in oil. Meanwhile, add the vegetables and sauté for five minutes, stirring. Completely cook the escaping vegetable juice. Season with salt, pepper and lemon zest. Cool. Cut the chives directly into rolls. Mix everything with Gorgonzola.
Unroll puff pastry. Divide into triangles. Spread vegetables evenly on long sides. Place pastry around filling and roll up. Shape into croissants. Place on a baking sheet lined with parchment paper. Leave to cool for ten minutes.
Preheat stove to 220 °C.
Mix egg yolk and oil, brush croissants and bake in lower half of oven for twelve minutes until golden brown. Turn heat down to 180 °C, bake for another five minutes with oven door slightly open. Serve warm.
Tip: As an alternative to fresh chives, you can also use the freeze-dried ones.
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