Vegetable Wellington

Deb Crane

By
@songchef

A wonderful blend of fresh vegetables, creamy Havarti cheese, and puff pastry. Whats there not to love? This is a great recipe if you have left over grilled vegetables! Or simply pan sear vegetables of your choice. Simple and delicious!


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Comments:

Serves:

6-8

Method:

Bake

Ingredients

1
small eggplant, peeled and chopped
1
tomato, chopped
1
zuchinni, chopped
1/2
small onion, chopped
8 oz
sliced mushrooms
1 Tbsp
olive oil, extra virgin
3
cloves garlic (minced)
1
package puff pastry sheets, dethawed
havarti cheese (or other cheese of your liking)
1
egg beaten with a little water for egg wash

Directions Step-By-Step

1
You can either grill or pan sear your vegetables. You can pick and choose what vegetables you would like.

Saute or grill your vegetables in oil until limp and onions are translucent. Add garlic last and saute for an additional minute.
2
Lay out your thawed puff pastry. Cut into squares, for individual servings. (6-8)
3
Mound a generous scoop of the cooked vegetables in the middle of each square. Top with a slice of Havarti cheese. (or shredded would work as well) I like Havarti, because it melts so wonderfully!
4
Brush the edges of the pastry and around the vegetables with the egg wash. Fold the 4 corners up to the center making a pretty box that is completely enclosed. Paint the outside of the pastry with egg wash. Place on baking sheet lined with parchment paper, seam side down. You can decorate the tops if you wish.
5
Bake in a preheated oven at 425 degrees for about 10 minutes, or until nicely browned.

About this Recipe