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1
Heat oil in skillet over medium-high heat.
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2
Add asparagus, bell peppers, and onion, and saute 5 to 10 minutes, or until vegetables begin to soften.
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3
Add spinach, and cook 3 to 4 minutes, or until spinach wilts.
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4
Stir in pesto.
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5
Cool.
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6
Whisk egg in bowl, and set aside.
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7
Cut 15- x 10-inch piece of parchment paper, and set on work surface.
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8
Place 1 sheet puff pastry on parchment paper.
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9
Lift parchment with puff pastry, and place parchment-side-down in 9-inch loaf pan.
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10
Press pastry into pan, being careful not to let folds get caught in parchment and allowing excess parchment and pastry to hang over sides.
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11
Cut squares from second puff pastry sheet, and press onto short sides of parchment-covered pan to make dough shell.
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12
Prick bottom of puff pastry all over with fork.
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13
Spread goat cheese over bottom of puff pastry.
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14
Top with asparagus mixture.
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15
Fold excess puff pastry over vegetables, and brush edges with egg.
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16
Cut 91/2- x 51/2-inch piece of puff pastry from remaining sheet.
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17
Set on top of asparagus mixture, pressing to seal edges.
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18
Refrigerate 30 minutes, along with unused pastry scraps and egg.
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19
Preheat oven to 425F, and place oven rack on second-lowest level.
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20
Brush top of Wellington with egg, and poke 2 or 3 holes in top.
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21
Cut decorative leaves and stems from remaining pastry, press onto top of Wellington, and brush with egg.
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22
Use tip of small knife to score leaves and top with decorative touches.
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23
Bake Wellington 15 minutes.
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24
Reduce oven heat to 350F, and bake 45 minutes more.
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25
Cool 15 minutes.
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26
Use parchment to lift Wellington from loaf pan.
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27
Remove parchment, and transfer Wellington to flat serving plate.
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28
Slice, and serve with tomato sauce.
