Method

• 1.
  Place the flour, butter and a pinch of salt in a food processor and whiz until the mixture resembles fine breadcrumbs. With the motor running, add 1/4 cup (60ml) iced water through the feed tube, processing until a smooth ball forms. Enclose in plastic wrap and chill for 30 minutes.

• 2.
  On a well-floured surface, roll out the dough into a 35cm circle, trimming the edges. Line a baking tray with baking paper. Place the pastry disc on the tray and chill for 30 minutes.
• 3.
  Meanwhile, preheat the oven to 190°C.
• 4.
  Warm the oil in a large frypan over medium heat. Add the spring onion and cook for 4-5 minutes, stirring, until soft. Remove from the heat and allow to cool.
• 5.
  Combine the spring onion, goat’s cheese, ricotta, mozzarella, creme fraiche and parmesan, then season to taste with salt and pepper.
• 6.
  Fill the centre of the pastry with the cheese mixture, leaving a 5cm border around the edge. Fold the edge over the filling and roughly pleat.
• 7.
  Bake the galette for 35-40 minutes until golden and set. Cool for 5 minutes, then serve warm or at room temperature.