A Cheesy Wellington | culture: the word on cheese
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A Cheesy Wellington


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.
Servings 4


  • 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.


Montchevre began as a small operation in a 4,000 square-foot former cheddar plant in Preston, Wisconsin. Remaining true to its core principles, Montchevre places emphasis on high-quality wholesome goat cheese and the production of the most outstanding cheese at the very best value. Montchevre is able to produce over 50 variations of goat cheese thanks to it’s network of 400+ local, independent, family farms. Montchevre is conscious of ethics and best practices, purposefully protecting farmers livelihoods and their sustainability. The Montchevre product line includes a large variety of traditional goat cheese, aged specialty goat cheese, and seasonally inspired goat cheese available nationwide.

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