Vegetable Galette

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.


(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

Method

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Gently fold over the pastry border, overlapping the edges as much as possible and gently press the folds together.
  8. Brush the folded edges of the crust with the egg yolk and bake for 30 – 40 minutes, or until crust is golden brown.
  9. Allow to cool for 5 minutes. Garnish with basil leaves and season with salt and pepper.

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