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
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
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).
Preheat the oven to 180°C, fan forced. Combine the potatoes, zucchini, mushrooms, red onion and capsicum in a large bowl. Add the salt, pepper, and olive oil. Set aside.
To assemble the galette, roll out the cold dough on a sheet of baking paper to a round of approx 30cm or more (or you can make two smaller ones). Score a light 5cm border the whole way around the pastry round.
Spread on the passata, leaving a 5cm border and top with the vegetable mix. Sprinkle with cheese. Gently fold over the pastry border, overlapping the edges as much as possible and gently press the folds together.
Brush the folded edges of the crust with milk and bake in the oven for 30 – 40 minutes, or until crust is golden brown and vegetables are cooked. Allow to cool for 5 minutes. Garnish with basil leaves and drizzle gently with Bertolli Extra Virgin Olive Oil.