This is a light vegetable galette, with citrus from the lemony pickled onions, fresh dill, buttery fennel, salty olives, and a gorgeous wholemeal pastry crust rich with the flavour of bran.

Our organic finely ground 100% wholemeal pastry flour is perfect for making wholemeal shortcrust. It’s milled to an exceptionally fine consistency, unlike many wholemeal flours which contain large flakes of bran which in pastry or cakes can make the dough fragile and difficult to work with. We mill this flour from locally grown organic wheats, and our carefully crafted milling processes ensure that we retain all of the bran and flavour of a wholemeal flour whilst avoiding any large flakes. (You can find it on our website here ). For a slightly richer version, add crumbled cheese on top when you serve.

Serves 4 as a main

For the pastry:

110g butter, cut into 1cm cubes

200g finely milled wholemeal pastry flour

1 egg yolk, beaten

3 tbsp cold water

Pinch of salt

Beaten egg or milk to glaze crust

½ tsp fennel seeds, to decorate crust

For the filling: 

½ red onion, thinly sliced

Juice of 1 lemon

40g butter

30ml olive oil

550g of fennel bulbs sliced lengthways into sixths or quarters depending on size (you don’t want them to be too thick)

½ tsp piment d’espelette

100g nocellara olives, pitted weight (approx. x1 290g jar with stones in)

Handful fresh dill or herbs of choice

Sea salt flakes and freshly crushed black pepper to season

Optional – crumbled feta or dollop of Greek yoghurt to serve

METHOD

• FOR THE PASTRY

Cut your butter into small cubes of roughly 1cm using two knives to avoid touching it with your hands, and place it in a large mixing bowl. Gently rub the butter into the flour and salt using your fingertips. You should end up with a breadcrumb-type consistency – don’t overwork it.

Add the beaten egg yolk and 3 tablespoons of cold water, and sprinkle it evenly over the mixture. Use a blunt kitchen knife or palette knife to incorporate it as quickly as possible and bring the dough together. If you need more water add it gradually and sparingly – you only need enough water to bind the dough.

Shape your dough into a disc and cover. Rest in the fridge for 30 minutes.

Preheat your oven to 200°C fan. In the meantime, prepare your filling.

• FOR THE FILLING

Place your sliced red onion in a small bowl and cover with the lemon juice.

Pit your olives by crushing them with the flat side of a broad knife to remove the stones.

In a large frying pan melt your butter and olive oil over a medium-high heat. Add the fennel slices and fry for 2-3 minutes on either side to make them golden brown and start softening them. Remove the fennel from the pan onto a plate, and season with salt and pepper.

Add the olives and piment d’espelette to the pan and stir for 3-4 minutes in the remaining butter and oil, then turn off the heat.

Line a large, flat baking tray with baking parchment.

On the baking parchment, roll out the pastry to 2-3mm thick in a large circle, to allow for a 28cm base plus 5cm border (approximate). The border will form the edges of the galette.

Place the fennel from the centre outwards over the base, but not over the borders, and pour the olive butter mixture over the top. Fold up the borders around the edges to encase the filling. Glaze the borders with beaten egg or milk, then sprinkle with fennel seeds.

Place in the oven and bake for 25 minutes, until the pastry is deep golden and cooked through.

When the galette is ready, cover liberally with your pickled red onion. Leave it to settle for 5 mins or so, then serve warm with plenty of fresh herbs on top.

You could also add crumbled feta or soft cheese to this if you want when you serve, or a dollop of thick Greek yoghurt.