Vegetable Wellington

Yes an advanced recipe that takes a little bit of time… but time well spent! I am not vegetarian but love a good veggie dish every once in a while! This does not disappoint! Perfectly cooked veggies with the tang of the creamy goat cheese is to die for!

Prep: 10 min

Cook: 15 min

Rest: 30 min in the fridge + 15 min after the Wellington has baked

Bake: 30 min (carrots) + 45 min (Wellington)

Yield 4-6 servings


3 tablespoons olive oil, divided 2 tablespoons, 2 tablespoons, plus extra for coating pan

5 medium carrots, peeled, cut into 4-inch sticks

2 tablespoons fresh thyme leaves

1 pound asparagus, trimmed of hard stalks

1-1/2 large red bell peppers, seeded, cut into thin strips

1/2 medium onion, thinly sliced

1 (5-ounce) package baby spinach leaves

4-6 ounces basil pesto sauce

1 large egg

1 (17.3-ounce) package frozen puff pastry, thawed

4-6 ounces fresh goat cheese, crumbled

1 (16-ounce) jar prepared tomato sauce


Preheat oven to 400°F.

Place carrots in a large skillet and cover with cold water. Season with salt. Bring to a boil over high heat and cook until carrots are tender and most of the water has evaporated. Drain the water and transfer the cooked carrots to a baking dish.

Season the cooked carrots with salt and pepper. Sprinkle with thyme and drizzle with 2 tablespoons of olive oil then toss to coat. Roast the carrots, turning occasionally, for 30 minutes or until lightly caramelized and wrinkled in appearance.

Remove the carrots from the oven and set aside.

Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add asparagus, bell peppers, and onion, and sauté for 5 to 10 minutes or until the vegetables begin to soften.

Add the spinach and cook for 3 to 4 minutes, or until the spinach wilts.

Stir in the pesto until well-incorporated.

Pour the vegetable mixture into a bowl and set aside to cool.

In a small bowl, whisk the egg and set aside.

Using a brush, coat the bottom and sides of the loaf pan with extra olive oil.

Place the piece of parchment paper inside the loaf pan, allowing the edges to overhang the sides. Brush parchment paper with olive oil.

Place 1 sheet of puff pastry on the parchment paper. Press the puff pastry into the pan, being careful not to let the folds get caught in the parchment and allowing excess parchment and pastry to hang over the sides. Brush the puff pastry with a beaten egg.

Cut 3 rectangles from the second puff pastry sheet. Press 2 of the puff pastry rectangles up against the short sides of the pan, allowing the top to overhang from the edges. This pastry will end up being folded over the top of the mixture once the pan is filled.

Brush egg generously over the newly laid puff pastry.

Using a fork, prick the bottom (but not the sides) of the puff pastry.

Pour 1/3 of the vegetable mixture inside the pastry mold.

Add carrot pieces, laying them end to end lengthwise in the pan until they are all used.

Add the remaining vegetable mixture and spread evenly throughout the pan.

Place the crumbled goat cheese over the vegetables inside the puff pastry. Brush the edges with the beaten egg.

Place both pieces of overlapping puff pastry rectangles over the top of the vegetable mixture. Press to seal the edges.

Using cookie cutters, cut decorative leaves and/or designs from the remaining puff pastry. Press them on top of the Wellington and brush with egg.

Refrigerate for 30 minutes.

Place tomato sauce in a small saucepan and heat until warm. Keep on simmer until ready to serve.

Preheat oven to 425°F and place oven rack on the second-lowest level. Brush the top of the Wellington with egg.

Bake for 15 minutes.

Reduce oven temperature to 350°F and bake an additional 45 minutes. Set aside to cool for 15 minutes.

Use parchment to lift the Wellington out of the loaf pan. Remove the parchment and transfer the Wellington to a flat serving platter.

Slice and serve with the warmed tomato sauce.

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