Veggie Wellington Redux

1 red bell pepper, chopped
½ onion, chopped
4 celery stalks, chopped
1 zucchini, chopped
2 sheets puff pastry
5oz spinach, chopped (optional)
1 cup shredded gruyere cheese
Egg wash
1 cup béchamel*

Sauté peppers, onions, celery, and zucchini 5-10 minutes or until soft. Add spinach, cheese, and béchamel and toss with veggies.

Preheat oven to 425 f.

Line loaf pan with parchment paper and one sheet of puff pastry. Pour veggie mix into loaf pan. Fold over puff pastry and lightly coat with egg wash. Place additional sheet to cover veggie mix, light coat with egg wash.

Bake 15 minutes at 425. Cover with foil and reduce heat to 350, bake 45 minutes. Use parchment paper to pull out of pan and cool 15 minutes.

*to make béchamel, melt 3 tablespoons butter, add 2 tablespoons flour. Add 1-2 cups milk to roux and whisk. Add ½ tablespoon nutmeg, salt and pepper to taste.