Galette or free-forming tarts are such a delight.  They are quick to make and have a more rustic/casual feel.  You can mix up the fillings as to what you have at home as the wholemeal pastry is a great vessel.

Serves 6

Ingredients

1 cup wholemeal flour

1 cup flour

1 tsp salt

80g cold butter, cut into pieces

1 Tbsp apple cider vinegar

2-4 Tbsp cold water

Filling

3 Tbsp olive oil

200g mushrooms, sliced thickly

2 cloves garlic, sliced thinly

400g silverbeet, sliced thinly

2 Tbsp parsley, dill and chives, finely chopped

20g cheese, grated

10g parmesan cheese, finely grated

Salt and cracked pepper

Method 

Begin by making the pastry by mixing together the wholemeal and white flour, salt and butter.  Rub in the butter until the mixture resembles coarse crumbs.  

Mix the vinegar with the cold water and add tablespoon by tablespoon until the mixture comes together to form a manageable dough.

Turn out onto your workbench, pat into a disc and wrap in chill in the fridge for at least an hour.

To make the filling, add 1 tablespoon oil to a fry pan over medium-high heat and cook the mushrooms until tender and golden.  Season lightly with salt and peppers.  Remove from the pan and set aside.

Add the remaining oil to the pan, add the garlic and silverbeet.  Season lightly with salt and cracked pepper and cook until wilted and tender (4-5 minutes). Cool

Mix the cooked mushrooms and silverbeet, herbs and the grated cheeses and gently mix.

Heat the oven 200C

Roll the pastry out on a lightly floured sheet of baking paper to the size of about 25cm round by 4mm thick. Slide the paper and pastry onto a baking sheet.

Place the filling in the centre of the pastry and spread out leaving about 4cm border.

Bring the edges of dough up and over the filling, overlapping as needed.

Brush the pastry with oil.

Bake for 30-35 minutes or until the crust is golden and crisp.