Savoury Galette

I'd never even heard about a Galatte till I saw it posted on a food group. Naturally, I had to dig deeper, and I found out that it was a "rustic" pie, which is perfectly suited to my lack of culinary skills (specially when it comes to rolling dough). The original recipe calls for a lot of butter, but I replaced it with olive oil, and it worked just as well.

For filling:
1 bunch spinach
1 tomato
6-8 black olives
100 gms homemade chilli paneer
6 cloves garlic
Salt and chilli flakes to taste
1 tbsp olive oil

For crust:1 cup flour
Salt to taste
3 tbsp olive oil
Water
Milk or egg for washing

Method:Add the olive oil to the flour, and roll between your fingers till it resembles bread crumbs. Add salt and water, and knead well till it forms a dough (same consistency as roti ka atta). Knead on for an additional 5 minutes [this was not a part of the recipe, but when making whole wheat bread, I find I need to knead it longer, so did so].
Roll into a ball, wrap in cling film and cool for an hour.

Wash the spinach, chop into rough slices.
Heat the oil, add garlic, and toss around for 30 seconds. Add spinach, and cook till it releases water, and then the water dries up. Add salt and chilli flakes.
Crumble in the paneer, and add sliced olives.
Dice the tomatoes and keep aside.

Divide the dough into two parts, and roll each into a circle of 12 inch diameter.
Place the filling in the center. Arrange the tomatoes on top, and drizzle salt and olive oil. Wet the edge, fold in till you get a pie of about 6 inches diameter.
Brush the exposed surface with milk or egg wash, and bake at 215 degrees for 15 minutes.