Vegetables Wellington
From Vegetarian Times magazine March 2008 and was voted as "Best
Entree"
Serves 8
1 T plus 1 t 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 1/2 cups)
1 5 oz pkg baby spinach leaves
1 10-oz log goat cheese
1 4-oz jar pesto sauce
1 large egg
1 17.3-oz pkg frozen puff pastry, thawed
1 16-oz jar prepared tomato sauce (I used a jar of spaghetti sauce)
Preheat oven to 425. Coat baking sheet with cooking spray (using
parchment paper would be easier for the clean up!). Heat 1 T oil over
medium-high heat. Add asparagus, bell peppers, and onion, and saute
5-10 minutes or until veggies begin to soften. Add spinach, remove
from
heat, and stir until spinach wilts. Cool.
Combine goat cheese and pesto in bowl. Beat egg with 2 t water in
separate bowl.
Lay 1 sheet puff pastry on well-floured work surface. Cut into 8
rectangles (I did 9 to make the cuts easier). Brush edges of
rectangles
with egg. Scoop 2 T sauteed veggies into center of each rectangle,
keeping edges clear. Top with pesto-cheese mixture. Cut remaining
puff
pastry sheet into 8 rectangles (or 9) and place on top of vegetables
and
cheese, stretching dough gently by hand to cover entire surface. Press
edges firmly with fingers or fork to seal tightly. Place on prepared
baking sheet and brush tops with egg. Chill 10 minutes.
Bake 25 minutes or until pastry is golden brown (it may not take 25
minutes). Meanwhile, heat tomato sauce in saucepan until warm.
To serve: spoon 1/4 cup tomato sauce onto plate and top with
Wellington.
Per serving: 405 calories; 15 g protein; 28.5 g total fat (10.5 g
saturate fat); 25 g carbohydrate; 48 mg cholesterol; 657 mg sodium; 4
g
fiber; 6 g sugars.
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