Spring Vegetable Galette with Feta and Miso-Sesame

Method

1. In a mixing bowl, combine the plain flour, wholemeal flour, ground almonds, sesame seeds, and salt. Grate the frozen butter coarsely into the flour mixture, then stir with a butter knife until the butter is coated. Make a well in the center, add half the beaten egg and half the ice-cold water, and stir with the knife, adding more water as needed until the dough just comes together (you may not need all the water). Turn the dough onto a lightly floured surface, bring it together into a flat disc with your hands, wrap in plastic, and refrigerate for at least 2 hours.
2. Preheat the oven to 350°F fan/gas 6. In a blender, combine the garlic, miso paste, tahini, olive oil, 200g of the peas, and a pinch of salt. Blend until smooth, adding a splash of water if needed to help it blend. Remove the pastry from the fridge and roll it out on a floured surface into a rough circle about the thickness of a pound coin (the edges can be uneven). Transfer the pastry to a large baking sheet lined with parchment paper.
3. Spread the pea-miso mixture over the pastry, leaving a 3cm border around the edge. Arrange the asparagus spears on top like spokes of a wheel (you may need to snap them in half so they overlap only slightly in the center). Scatter the remaining peas and crumbled feta over the top. Fold the pastry border over the filling, making pleats or creases at intervals all around. Brush the pastry edges with the remaining beaten egg, then sprinkle sesame seeds over the entire galette.
4. Bake for 30 minutes, until the pastry is golden and the vegetables are just starting to char. Let the galette cool for 5 minutes before serving.