Roasted Vegetable Wellington (Printable version)
Golden puff pastry encasing roasted vegetables, herbed mushroom duxelles, and creamy goat cheese.
# What You'll Need:
→ Vegetables
01 - 1 small eggplant, diced
02 - 1 medium zucchini, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 red onion, diced
06 - 2 tablespoons olive oil
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Mushroom Duxelles
09 - 9 oz cremini or button mushrooms, finely chopped
10 - 1 small shallot, minced
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
13 - 2 tablespoons unsalted butter
14 - 1 tablespoon olive oil
15 - Salt and black pepper, to taste
→ Assembly
16 - 7 oz goat cheese, crumbled
17 - 18 oz all-butter puff pastry, thawed if frozen
18 - 1 egg, beaten (for egg wash)
19 - 1 tablespoon Dijon mustard
20 - 1 tablespoon fresh parsley, chopped (optional)
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss eggplant, zucchini, red and yellow bell peppers, and red onion with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet and roast for 25 to 30 minutes, stirring once halfway through, until tender and slightly caramelized. Allow to cool completely.
03 - Heat butter and olive oil in a skillet over medium heat. Add minced shallot and garlic, sauté for 1 to 2 minutes until fragrant. Incorporate chopped mushrooms and thyme, cooking until moisture evaporates and mushrooms turn golden brown, about 8 to 10 minutes. Season with salt and black pepper to taste. Let cool completely.
04 - On a lightly floured surface, roll out the puff pastry into a 12 by 16 inch rectangle.
05 - Spread Dijon mustard evenly down the center third of the pastry. Layer mushroom duxelles over the mustard, then spread the roasted vegetables on top. Sprinkle evenly with crumbled goat cheese and fresh parsley if desired.
06 - Fold one side of the pastry over the filling, then fold the other side to overlap, sealing the seam and ends securely. Transfer seam-side down onto a parchment-lined baking sheet. Brush the surface with beaten egg.
07 - Refrigerate for 15 minutes to set the pastry and filling.
08 - Bake in the preheated oven for 25 to 30 minutes until the pastry is puffed, golden, and crisp. Remove from oven and let rest for 10 minutes before slicing.
09 - Serve warm or at room temperature.
# Expert advice:
01 -
- It looks like you've been cooking for professional caterers, but it's surprisingly manageable and comes together in under two hours
- The combination of creamy goat cheese with the umami-rich mushroom duxelles creates a savory depth that even meat-eaters crave
- You can make it completely ahead and bake it fresh, or serve it at room temperature, making it perfect for entertaining without stress
02 -
- Temperature is everything—make sure both your roasted vegetables and mushroom duxelles are completely cool before assembly, otherwise the heat will soften your pastry before it bakes and create a soggy bottom instead of that glorious crispy crust
- The mustard layer is a secret weapon that sounds strange but is absolutely essential; it creates a barrier that keeps your pastry crisp while adding an invisible depth of flavor that makes people wonder what your secret is
- Don't skip the 15-minute chill before baking; it allows the pastry to relax and puff more dramatically, giving you better lift and that show-stopping appearance
03 -
- The difference between good and extraordinary is the quality of your puff pastry—splurge on all-butter pastry from the frozen section or, even better, from a local bakery or butcher shop that makes their own; it's worth every penny for the flavor and texture
- If you notice your pastry browning too quickly while baking, gently tent it with a piece of aluminum foil for the last 10-15 minutes; this prevents burning while allowing the interior to finish cooking through
- For the most elegant presentation, use a serrated knife that's been dipped in warm water and wiped dry between each slice; this prevents the pastry from shattering and the layers from compressing