For the galettes, knead together all the ingredients until a smooth dough is formed. Cover it and let it rest for about 30 minutes. In the meantime, place the grilled vegetables in a pan with a drizzle of oil and let them cook on a low flame until they are thawed. Adjust the salt and let them cool. Drain the beans and mash them under running water, blend them together with pesto and pepper to taste until they form a coarse cream. Divide the dough into 4 parts and roll out thin circles, in the center spread the cream of borlotti beans leaving the edge about 1.5 cm free, top with the grilled vegetables and close the edges forming folds. Bake at 180°C for 25 minutes or until golden brown. Remove from oven and top with more cold pesto to taste. Serve warm or lukewarm as an appetizer.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”