Vegetable Galette

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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