Cheese and spring onion galette

Pastry

• 70 g unsalted butter, chilled and cut into pieces (3-4 cm)
• 120 g self-raising flour, plus extra for dusting
• 2 pinches sea salt
• 1 egg yolk
• 30 g chilled water

Filling

• 200 g cheddar cheese, cut into pieces (3 cm)
• 40 g unsalted butter
• 140 g spring onion/shallot, trimmed, white part cut into halves; green part cut into thin slices
• 100 g flaked almonds
• 1 tbsp wholegrain mustard
• 2 egg yolks
• 1 egg
• 1 tsp dried marjoram
• 2 tbsp full cream milk

Creamy tofu dressing

• 200 g extra virgin olive oil
• 3 garlic cloves
• 150 g silken tofu
• 1 tbsp seeded wholegrain mustard
• 60 g balsamic vinegar
• 2 tbsp miso paste