Vegetable Galette

Vegetable Galette

Made with Tomato Puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

cooking sketch (COOK TIME: 60+ min)

Ingredients

For the pastry

  • 1 cup plain flour
  • 3.2 oz butter (unsalted, very cold, cubed)
  • 1/4 cup iced water
  • 1 egg yolk (slightly beaten)
  • pinch of salt

For the filling

  • 14 oz Mutti® Tomato Puree (Passata)
  • 1 clove garlic (finely grated)
  • 7 oz spinach
  • 7 oz artichoke hearts
  • 1 tbsp lemon juice
  • 3.5 g mushrooms (sliced)
  • 2 slices asparagus stems
  • bunch Small of baby golden beetroot
  • 1.8 oz feta cheese
  • handful of basil leaves
  • Salt and pepper (to season)
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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 356°F, 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 Mutti® Tomato Puree (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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Also made with: Tomato Puree


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