Spring vegetable, feta and miso-sesame galette

Name: Spring vegetable, feta and miso-sesame galette
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Serves 4-6
Ingredients: For the pastry; 150g plain flour, plus extra to dust; 50g plain wholemeal flour; 80g ground almonds; 1 tbsp sesame seeds, plus extra to sprinkle; ½ tsp salt; 170g unsalted butter, wrapped in foil, then frozen for at least 1 hour; 1 medium free-range egg, beaten; 50ml ice-cold water; For the filling; 2 garlic cloves, crushed; 1½ tbsp miso paste; 2 tbsp tahini; 2 tbsp olive oil; 250g peas (defrosted if frozen); 200g asparagus spears, woody parts removed; 100g feta, crumbled

Portion size: Serves 4-6
Hands-on time 45 min, plus freezing the butter, chilling and cooling. Oven time 30 min
Difficulty: easy

Freezable

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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Miso, tahini and feta bring a depth of flavour to this spring vegetable tart, made with a simple pastry rich from ground almonds. It’s the perfect centrepiece for an al fresco lunch.

If you loved this low-fuss galette, why not try a sweet version like our easy berry galette?

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Ingredients

For the pastry

150g plain flour, plus extra to dust
50g plain wholemeal flour
80g ground almonds
1 tbsp sesame seeds, plus extra to sprinkle
½ tsp salt
170g unsalted butter, wrapped in foil, then frozen for at least 1 hour
1 medium free-range egg, beaten
50ml ice-cold water

For the filling

2 garlic cloves, crushed
1½ tbsp miso paste
2 tbsp tahini
2 tbsp olive oil
250g peas (defrosted if frozen)
200g asparagus spears, woody parts removed
100g feta, crumbled

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Method

Stir together the flours, ground almonds, sesame seeds and salt in a mixing bowl. Coarsely grate in the frozen butter, then stir into the flour using a butter knife. Make a well in the centre and add half the egg followed by half the ice cold water. Stir with the knife, adding more of the water as needed to bring it together (you may not need it all). Tip the pastry out onto a lightly floured work surface and use your hands to bring it together into a flat disc. Wrap and chill for at least 2 hours.
Heat the oven to 180°C fan/gas 6. Put the garlic, miso, tahini and olive oil in a blender with 200g of the peas and a pinch of salt. Whizz to a smooth paste (adding a splash of water if needed to get it going). Remove the pastry from the fridge, then roll it out on a floured surface to a rough circle the thickness of a pound coin. The edges can be scruffy. Lift the pastry onto a large baking tray lined with baking paper.
Spread the pea mixture over the pastry, leaving a 3cm border around the edge. Arrange the asparagus spears in a wheel on top (you may need to snap them in half so they only overlap a little in the centre of the tart). Scatter over the remaining peas and the feta. Fold the pastry border over the filling – you’ll need to make creases or pleats at intervals all the way around. Brush the pastry with the remaining beaten egg, then sprinkle some sesame seeds over the whole tart.
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Bake for 30 minutes until the pastry is golden and the veg has just started to char. Leave to cool for 5 minutes before serving.