Yeasted whole wheat olive oil pastry

Decided to try this as an alternate to a regular short crust pastry. Very easy to make; it’s a good idea to look at the timing as there are several rest periods to take into account. I used a combination of sifted red fife (Flourist) and emmer flour (Arva) for the whole wheat portion. Important (as she says) to roll thinly. I made and baked a half portion and froze the rest. My smaller galette took about 35 min to bake at 375 fan. This is more bready than a regular short crust, but it’s a good alternative. I do prefer the short crust though as I think flavours of the filling come through better.