1 Tbs. plus 1 tsp olive oil, divided
1 lb asparagus, cut into 1 1/2 inch pieces
2 medium red bell peppers, cut inot thin strips
1 medium onion, thinly sliced (1 1/2 cups)
1 5 oz pkg baby spinach leaves
1 10-oz log goat cheese
1 4 oz jar prepared pesto sauce
1 large egg
1 17.3 oz pkg frozen puff pastry, thawed
1 16 oz jar prepared tomato sauce
1. Preheat oven to 425 F. Coat baking sheet with cooking spray. Heat 1 Tbs oil over medium-high heat. Add asparagus, bell peppers, and onion, and saute 5-10 min. or until vegetables begin to soften. Add spinach, remove from heat, and stir until spinach wilts. Cool.
2. combine goat cheese and pesto in bowl. Beat egg with 2 tsp water in separate bowl.
3. Lay 1 sheet puff pastry on well-floured work surface. Cut into 8 rectangles. Brush edges of rectangles with egg. Scoop 2 tbs sauteed vegetables into center of each rectangle, keeping edges clear. Top with pesto-cheese mixture. Cut remaining puff pastry sheet into rectanges, and place on top of vegetables and cheese, stretching dough gently by hand to cover entire surface. Press edges firmly with fingers or fork to seal tightly. Place on prepared baking sheet, and brush tops with egg. Chill 10 minutes.
4. Bake 25 minutes, or until pastry is golden brown. MEanwhile, heat tomato sauce in saucepan until warm.
5. To serve: spoon 1/4 cup tomato sauce onto plate and top with wellington.
Kim Routsong
