Vegetable galette with tomato puree | Mutti Recipe

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