Heat oil in skillet over medium-high heat. Add
asparagus, bell peppers, and onion, and saute 5 to
10 minutes, or until vegetables begin to soften.
Add spinach, and cook 3 to 4 minutes, or until
spinach wilts. Stir in pesto. Cool.
Whisk egg in bowl, and set aside. Cut 15x10-inch
piece of parchment paper, and set on work surface.
Place 1 sheet puff pastry on parchment paper. Lift
parchment with pug pastry, and place parchment-
side-down in 9-inch loaf pan. Press pastry into
pan, being careful not to let folds get caught in
parchment and allowing excess parchment and pastry
to hang over sides. Cut squares from second puff
pastry sheet, and press onto short sides of
parchment-covered pan to make dough shell. Prick
bottom of puff pastry all over with fork.
Spread goat cheese over bottom of puff pastry. Top
with asparagus mixture. Fold excess puff pastry over
vegetables, and brush edges with egg.
Cut 9 1/2 x 5 1/2-inch piece of puff pastry from
remaining sheet. Set on top of asparagus mixture,
pressing to seal edges. Refrigerate 30 minutes,
along with unused pastry scraps and egg.
Preheat oven to 425, and place oven rack on
second-lowest level. Brush top of Wellington with
egg, and poke 2 or 3 holes in top. Cut decorative
leaves and stems from remaining pastry, press onto
top of Wellington, and brush with egg.
Bake Wellington 15 minutes. Reduce oven heat to
350 and bake 45 minutes more. Cool 15 minutes.
Use parchment to left Wellington from loaf pan.
Remove parchment, and transfer to flat serving
plate. Slice and serve with tomato sauce.
Serving
Suggestions
Substitute another soft cheese for the goat cheese
Originally Submitted
4/16/2014
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