Cut the butter in 2 cm cubes and put in the freezer while you prepare the remaining ingredients.

In the bowl of a food processor, put the flours, walnuts, Parmesan and salt. Pulse until everything is combined and walnuts are chopped finely.

Add the chilled butter and pulse until mixture resembles coarse sand with some bigger pea size bits and pieces. Use a fork to stir it a bit. It’s easier to see the consistency.

Add the vinegar and iced water and pulse again until mixture holds together when pinched with your fingers. Don’t pulse until a dough forms. Pinch it. If it holds then the dough mixture is done.

Place a piece of plastic wrap on your working area. Tip the dough mixture in the centre of the plastic wrap. Use your hands to gather the mixture together until you form a disk. Don’t overwork the dough. Wrap disk with the plastic wrap and refrigerate for 1 hour.

In a large skillet, put 2 tablespoons of the olive oil over high heat. Add the mushrooms and cook, stirring often until cooked and nicely coloured. Remove mushrooms in a bowl.

Add the remaining 1 tablespoon olive oil in the skillet and add the onion and garlic. Cook stirring until onion is soft and begins to colour. Add the kale and cook stirring for a few minutes until kale is wilted. Remove kale and onion mixture from the skillet and mix with the mushrooms. Add the thyme and walnuts. Season with salt and pepper.

Preheat oven to 200° C. Take the dough out of the fridge and roll on a piece of greaseproof paper to roughly a 35 cm round. Don’t worry if the edges crack as you roll. It’s part of the beauty of this rustic galette. If dough sticks on your rolling pin, sprinkle lightly with some flour. If dough is too cold and you have trouble rolling it, feel free to bang it with your rolling pin until it softens a little. It’s a stress releasing method.

Season the ricotta with salt, pepper and a little grated nutmeg. Spread cheese all over the surface of the dough leaving a 5 cm border. Spread the mushroom mixture on top. Dot with the stilton.

Fold the edges of the galette to enclose the filling. Brush with egg for a nice colour and sheen. Skip the egg if you are on an egg free diet. It will have no effect on the taste.

Transfer the galette with the greaseproof paper on a baking tray. Bake for 20 minutes. Cover filling loosely with a round piece of double foil to prevent overbrowning. Take care not to cover the edges of the crust, only the filling.

Bake for 20-25 minutes longer until crust is golden and cooked through.

Leave galette to cool for at least 30 minutes before serving. It’s also great at room temperature.

Transfer galette on a serving platter. Mix the rocket leaves with the olive oil and balsamic vinegar in a bowl. Scatter some leaves on top of the galette to make it look prettier. Cut in wedges and serve with extra rocket salad on top of each wedge. Hear the applause.