This is another of my go-to suppers when guests are coming. The flavors are amazing, and it makes a beautiful presentation. However, it is a bit more work and requires a little planning.
1 T. olive oil
1 lb. asparagus, cut into 1/2″ pieces
2 medium red bell peppers, cut into thin strips
1 medium onion, thinly sliced
1 5 oz. pkg baby spinach leaves
1 10 oz. log goat cheese
1 4 oz. jar prepared pesto sauce (or you can make your own for you over-achievers out there…)
1 large egg
2 17.3 oz. pkg frozen puff pastry, thawed
1 16 oz. jar tomato sauce
Preheat oven to 425. Coat baking pan with cooking spray.
Heat 1 T. oil over medium-high heat. Add asparagus, bell peppers, and onion and saute 5-10 min, or until vegetables begin to soften. Add spinch, remove from heat, and stir until spinach wilts. Cool.
Combine goat cheese and pesto in a bowl.
Beat egg with 2 tsp. water in a separate bowl.
Lay 1 sheet of puff pastry on a baking pan. Cut into 5 rectangles. Brush the edges of rectangles with egg. Scoop 2 T. of vegetables into center of each rectangle, keeping edges clear. Top with pesto-cheese mixture. Cut remaining pastry sheet into 5 more rectangles, place on top of veggies, stretching gently. Press edges tightly. Brush top with egg. Chill 10 minutes.
Bake 25 inutes. Meanwhile, heat tomato sauce in a pan until warm.
To serve, spoon some tomato sauce onto each plate and top with the Wellington.
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You can substitute out asparagus for other vegetables if they’re not fresh or in season.
As always, let me know what you think when you try it, and let me know what substitutions you made!