Cheese and spring onion galettes recipe

1. Mix the flours in a mixing bowl. Make a well in the centre, add 4 tbsp oil and the yogurt and use a table knife to mix. Add 2-3 tbsp water, 1 tbsp at a time, to bring everything together in a soft dough, taking care not to overwork. Wrap in clingfilm and pop in the fridge for 30 mins.

2. Meanwhile, make the filling. Cut half the spring onions into 10cm pieces; set aside. Slice the remaining onions. Put the spinach in a colander and pour over a kettleful of boiling water to wilt. Set aside for 2 mins, then squeeze out the excess liquid. Heat ½ tbsp oil in a frying pan over a medium heat and fry the sliced spring onions and mangetout for 5 mins. Transfer to a bowl and mix with the spinach, egg and cheese.

3. Preheat the oven to gas 6, 200°C, fan 180°C. Divide the pastry into 4, then roll out each piece on a lightly floured surface to roughly a 20cm circle. Arrange on 2 large, lined baking sheets (don’t worry if they overlap a little). Spread the filling in the middle of the pastry circles, leaving a 3-4cm border. Top with the reserved spring onion pieces.

4. Fold the pastry border over the edges of the filling to hold in place, then brush with the remaining oil. Bake for 18-20 mins until the pastry is golden and cooked through. Serve warm or make up to 1 day in advance and store in the fridge.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.