Bucheron “Wellington” with Roasted Vegetable Ragout
A cheesy take on Beef Wellington, this show-stopping centerpiece is perfect as an appetizer or vegetarian entrée. Be prepared for oohs and aahs when the warm, gooey cheese oozes after slicing.
- 1 medium zucchini cut into ½ inch pieces (2 cups)
- 1 small butternut squash cut into ½ inch pieces (2 cups)
- 8 oz Cremini mushrooms de-stemmed
- 1 red bell pepper cut into 1 inch pieces
- 12 cherry tomatoes
- 1 medium red onion cut into ½ inch wedges
- 3 garlic cloves peeled
- 4 sprigs thyme
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- I teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 sheet frozen puff pastry thawed and chilled
- 1 egg whisked together with 1 tablespoon water
- 1 Montchevre Bucheron
- Preheat oven to 400°F. Line a sheet pan with aluminum foil.
- In a large bowl, toss the vegetables and herbs in olive oil. Season with salt and pepper. Pour the vegetables onto sheet pan in a single layer and bake – shaking the pan halfway through cook time - until the vegetables are tender, 30 minutes.
- Increase the oven to 425°F.
- While the vegetables are roasting, prepare the Wellington: unfold the puff pastry and dust with a bit of flour. Gently roll over with a rolling pin to flatten it, being mindful not to stretch or change the size of the pastry. Trim ¼ inch off the edges. Roll the Bucheron in a single layer of pastry, sealing the seam with a pastry brush dipped in egg wash. Fold the ends in, covering the seams with egg wash, then brush the entire surface of the pastry with egg wash and place on a sheet tray lined with parchment paper.
- Bake the Wellington until the pastry begins to puff, about 10 minutes, then decrease the oven temperature to 375°F. Put the sheet tray with vegetables back in the oven and continue to cook the Wellington until golden brown, about 8 minutes. Remove both the Wellington and the vegetables from oven, transfer the Wellington to a serving platter, spoon the vegetables around it, and serve immediately.