Vegetables Wellington

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil, divided
• 1 teaspoon olive oil, divided
• 1 lb asparagus, cut into 1 1/2-inch pieces
• 2 medium red bell peppers, cut into thin strips
• 1 medium onion, thinly sliced
• 1 (5 ounce) package baby spinach leaves
• 10 ounces log goat cheese
• 1 (4 ounce) package prepared pesto sauce
• 1 large egg
• 1 (17 1/3 ounce) package frozen puff pastry, thawed
• 1 (16 ounce) jar prepared tomato sauce

Recipe

• 1 preheat oven to 425°f.
• 2 coat baking sheet with cooking spray.
• 3 heat 1 tbsp oil over medium heat. saute asparagus, bell peppers, and onion 5-10 minutes, until they begin to soften.
• 4 add spinach, remove from heat and stir until the spinach wilts. cool.
• 5 combine goat cheese and pesto in a small bowl.
• 6 beat egg with 2 tsp water in another small bowl.
• 7 lay 1 sheet of puff pastry onto floured work surface. cut into 8 rectangles. brush edges of each rectangle with egg. place 2 tsp of vegetables into center of each rectangle, and top with pesto-cheese mixture.
• 8 cut 2nd puff pastry sheet into 8 rectangles and stretch to cover each vegetable- and cheese-covered rectangle. seal tightly with fork or fingers.
• 9 place on prepared baking sheet and brush tops with beaten egg. chill 10 minutes.
• 10 bake 25 minutes, until pastry is golden brown. meanwhile heat tomato sauce in saucepan.
• 11 to serve, spoon 1/4 cup tomato sauce onto plate, and top with vegetable wellington.