Vegetable galette with tomato puree
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
(COOK TIME: 60+ min)
Ingredients
For the pastry
-
1
cup
of plain flour
-
90
grams
unsalted butter, very cold, cubed
-
1/4
cup
iced water
-
1
egg yolk, slightly beaten
-
pinch
of salt
For the filling
-
400
g
Mutti passata
-
1
clove
garlic, finely grated
-
200
g
spinach
-
200
g
artichoke hearts
-
1
tablespoon
lemon juice
-
100
g
mushrooms, sliced
-
2
slices
asparagus stems,
-
bunch
Small of baby golden beetroot
-
50
g
feta cheese
-
handful
of basil leaves
-
Salt and pepper, to season
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Vegetable galette with tomato puree: Method
- To make the pastry, combine the flour, salt and very cold butter into a food processor and process until fine crumbs form. Sprinkle the iced water over the flour mixture and pulse slightly until the dough just comes together into a ball.
- On a lightly floured surface, slightly knead the dough and press it into a flat disc and refrigerate (covered) for at least 30 minutes (ideally 1 hour).
- Preheat the oven to 180 degrees celsius, fan forced. Cut the stems off the golden beetroots and boil for 20 minutes until tender. Place in cold water and peel straight away.
- Heat oil in a saucepan. Add garlic and cook for 1 minute on low. Add spinach until just wilted and combine with artichoke hearts and lemon juice.
- To assemble the galette, roll out the cold dough on a sheet of baking paper into a circle diameter approx 30cm. Score a light 2 inch border the whole way around the edges of the pastry.
- Pour Passata on the centre of the dough, leaving a 2 inch border. Top with the cooked spinach and artichoke mix, mushrooms, golden beetroots and asparagus. Sprinkle with feta cheese.
- Gently fold over the pastry border, overlapping the edges as much as possible and gently press the folds together.
- Brush the folded edges of the crust with the egg yolk and bake for 30 – 40 minutes, or until crust is golden brown.
- Allow to cool for 5 minutes. Garnish with basil leaves and season with salt and pepper.
