Vegetable Galette | Bertolli Olive Oil

Ingredients

• 125g of plain flour
• Pinch of salt
• 90 grams unsalted butter, very cold, cubed
• ¼ cup iced water
• 1 egg yolk, slightly beaten
• 2 tbsp passata
• 1 small sweet potato, thinly sliced
• 1 small zucchini, thinly sliced
• 2 potatoes, thinly sliced
• ½ red capsicum, thinly sliced
• ½ cup mushrooms, sliced
• ½ medium red onion, sliced
• 2 tbsp Bertolli Extra Virgin Olive Oil Originale plus extra to drizzle when baked
• Pinch of salt and pepper to season
• 2 tbsp grated tasty or mozzarella cheese
• Handful of basil leaves