A beautiful vegetable-heavy galette (fancy word for tart) - made with wholemeal pastry for extra fibre. There is lots of cheese hidden underneath the courgette strips for extra flavour! Perfect served with a big salad for lunch or dinner.

Ingredients

For the wholemeal pastry

125g plain flour

125g wholemeal / rye flour

5g salt

125g cold butter (straight from the fridge)

75 – 90ml cold water

For the whole galette

2 bunches of spring onions

2 courgettes

75g mascarpone

125g goat’s cheese

40g parmesan cheese, finely grated

1 lemon, zested

1 tbsp thyme leaves

Olive oil, for drizzling

Method for the wholemeal pastry

Weigh out the flour and salt in a large mixing bowl.

Cut the cold butter into 1cm cubes.  Add the butter to the bowl with the flour.

Using your fingertips, rub the cold butter into the flour.  Keep going until the mixture looks like breadcrumbs.

Add cold water little by little and use a knife to bring the dough together (using the knife lowers the risk of overworking the dough).  When the dough starts to come together, flip out onto a clean work surface and knead into a ball.

Wrap the dough in greaseproof paper and refrigerate for at least an hour or until needed.

For the galette

Tidy up the spring onions, wash off any grubby bits.  Slice them in half lengthways, drizzle with a little olive oil.

Slice the courgettes in 2-3mm strips lengthways – use can use a knife for this, but a mandolin would be easier. (Watch your fingers!)

Heat a griddle pan over a high heat, add the oiled spring onions and griddle until you see the lovely griddle marks.  Remove from the pan and set aside.

Griddle the courgettes in the same pan – you will have to do this in batches. Set aside to use later.

In a bowl, mix the mascarpone, goat’s cheese, grated parmesan, lemon zest and thyme leaves into a spreadable paste.

Preheat the oven to 180c fan.  Put a large baking sheet into the oven to heat up.

Dust a clean work surface with flour and roll out the pastry into a rough circle with a 30-35cm diameter.  Slide the rolled-out pastry onto a sheet of greaseproof paper.

Spread the cheese mixture over the pastry (use a spoon so you don’t break or cut the surface of the pastry.  Leave a 5cm gap around the edge clear.  Fold the edge over to slightly encase the edge of the cheese mix.  Brush the edge with a little beaten egg or milk, sprinkle over a little sea salt for crunch.

Top the galette with the griddled spring onions.  Bake in the oven on the hot baking tray for 30 minutes until the pastry is browned.

Remove from the oven, top with the griddled courgette and return to the oven for 5 minutes.

Once baked, drizzle with a little olive oil, sprinkle over some thyme leaves and a little sea salt.

Serve with some lemon wedges.