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Vegetable Wellington

A show-stopping vegetarian main dish featuring roasted vegetables, mushroom duxelles, and golden puff pastry.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Vegetarian
Calories: 280

Ingredients
  

Puff Pastry & Filling
  • 1 sheet puff pastry thawed
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 cup mushrooms finely chopped
  • 0.5 cup spinach chopped
  • 0.5 cup ricotta cheese
  • 1 tsp thyme fresh, chopped
  • to taste salt and pepper
Vegetables
  • 1 medium carrot thinly sliced
  • 1 small zucchini sliced into ribbons
  • 1 red bell pepper roasted and sliced
  • 1 small eggplant roasted and sliced
For Assembly & Finish
  • 1 egg beaten for egg wash
  • 1 tbsp sesame seeds or poppy seeds optional garnish
  • to garnish fresh herbs

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Skillet

Method
 

  1. Preheat oven to 400°F (200°C). Roast vegetables lightly with olive oil, salt, and pepper for 15–20 minutes.
  2. In a medium skillet, sauté onions in olive oil until translucent. Add garlic and mushrooms, cooking until paste-like. Stir in spinach, thyme, salt, and pepper. Remove from heat.
  3. Roll out puff pastry sheet on a lightly floured surface.
  4. Spread ricotta over center of pastry. Top with mushroom duxelles. Layer roasted vegetables over duxelles, leaving 1-inch border.
  5. Fold pastry edges over filling, sealing gently. Brush with beaten egg and sprinkle seeds if desired.
  6. Bake on parchment-lined sheet at 400°F (200°C) for 25–30 minutes until golden brown.
  7. Rest 5–10 minutes before slicing. Garnish with fresh herbs and serve warm.

Notes

For extra flavor, add roasted garlic to mushroom duxelles or use seasonal vegetables.