Portobello mushroom galette with spelt pastry

Use your fingertips to rub the butter into the flour with a pinch of salt until the mixture resembles breadcrumbs

Beat one of the eggs with a fork or a whisk. Make a well and add the egg and a tablespoon or so of cold water - just enough to bring the mixture together. Mix until the pastry dough forms a ball. Wrap the pastry in cling film and transfer to the fridge for 45 minutes

While the pastry chills, make the caramelised onions. Heat a dash of oil in a frying pan and add the onions. Cook the onions over a low heat, stirring often, until soft and caramelised - around 45 minutes

Heat a separate frying pan over a medium heat, and add a generous dash of oil. Fry the portobello slices, leaving them undisturbed, until they begin to release their liquid. At this point, you can flip them over and cook them until evenly golden - you may need to do this in batches

Combine the garlic, ricotta and lemon zest with a pinch of salt and mix well

Preheat the oven to 180°C/gas mark 4 and place a baking tray inside to heat up

Remove the pastry from the fridge and allow it to rest for 10 minutes

Roll out the pastry on a lightly floured surface to a rough circle shape - it should be approximately 3mm thick

Transfer the pastry to a sheet of baking paper, then top with the ricotta mixture, leaving a 3cm border around the edges

Add the caramelised onions on top of the ricotta, then the portobello mushroom slices

Fold in the edges of the pastry all the way around the galette, so that they slightly overlap the mushrooms and form a border. Beat the remaining egg with a fork or a whisk. Brush the pastry border with the egg wash

Carefully transfer the galette and baking paper to the hot baking tray and return to the oven for 45 minutes, or until golden brown. Garnish with the fresh thyme to finish