Vegetable Galette made with Tomato Puree | Mutti Recipe

Ingredients

• 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
• 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)