Vegetable Galette

Name: Vegetable Galette
Ingredients: 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; 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

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)

Vegetarian

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

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.

Special occasion, Pie, Vegeterian, French food, Party, Appetizers

Vegetable Galette

Made with Passata

Ingredients

For the pastry

For the filling

Method

Liked the recipe?

Review and share with your friends

Also made with: Passata

Indian tomato-lentil soup

Mutti® Zuppa al Pomodoro Fresca

Mutti® Mary

Calabrian-Style Tuna

Tomato & Leek Soup

Tomato and Basil Soup

Potato dumplings with soffritto

Penne with Mutti tomato puree, capers and mozzarella

Tomato, artichoke and shrimp flan

Aubergine parmigiana

Hearty Minestrone Soup

Oven baked chicken & broccoli risotto

Chicken and Coconut Curry with Steamed Rice

Homemade Lasagne

Stuffed squid by Silvia Colloca

Bloody Negroni

Mutti Passata Nut Mix

Italian Meatballs

Chicken Cacciatora

Lebanese Braised Green Beans and Tomatoes by @thelebaneseplate

Baked Steak Pizzaiola

Eggplant Parmigiana

Chicken Mediterraneo by Silvia Colloca

Anchovy, Buffalo Mozzarella Sun Dried Tomato Bruschetta

Gnocchi alla siciliana

Clam and hazelnut soup

Farro pennette pasta with monkfish

Lentil Bolognese, Burrata and Garlic Pangrattato Pappardelle

Italian Sausage and Sage Fettuccine

Mutti Tacos

Stria with Mutti tomato puree and Mutti double concentrated tomato paste

Bolognese Sauce

Pasta ‘Nscaciata

Similar categories

Special occasion

Check it out

French food

Check it out

Party

Check it out

Appetizers

Check it out