Spring vegetable, feta and miso-sesame galette

Method

1. 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.
2. 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.
3. 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.
4. 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.