Fig and goat’s cheese galette

1 Set your oven to 185 degrees.

2 For the pastry, sieve the plain flour into a bowl and then add the wholemeal flour and salt.

3 With your fingers, rub the butter into the flour until it becomes a sandy texture.

4 Add a little water until the pastry comes together.

5 Form into a smooth round patty, wrap in clingfilm then chill in the fridge for at least half an hour.

6 Meanwhile, cut the figs in half and the goat’s cheese into six circles.

7 On a floured surface, roll out the pastry into a thinnish circle, then transfer on to a parchment-covered baking sheet .

8 Brush the pastry lightly with egg, then alternate the figs and goat’s cheese on the pastry, leaving a 3cm lip of pastry all around.

9 Sprinkle with the sugar and thyme leaves, then bring the pastry back on itself a little to cover the outermost part of the filling.

10 Brush the exposed pastry with more egg, drizzle the figs and goat’s cheese with olive oil, a few twists of black pepper and bake for 25-30 minutes, until oozing and golden.