Combine all-purpose flour, salt, mixed herbs and chilli flakes in a bowl. (I have used half and half All-purpose flour and wheat flour). Now add cold butter cut into pieces or grated. If you are adding salted butter then skip adding salt. Now mix everything well so that it resembles breadcrumbs. Now add ice cold water and bring everything together. Do not overwork the dough to get flaky pastry. Cover and chill for 45 min in the refrigerator.

Heat olive oil in a pan and add mushrooms. Saute it on medium to high heat until completely dry. This will take around 5 minutes.

In the same pan add butter. Add chopped onion and garlic to it and saute it for a minute. Now add spinach and cook it until almost all the water is evaporated. Now add mushrooms and corn to it and mix it well.

Add salt, pepper and mixed herbs to it and give it a good stir. Cook it until almost dry. Now at chilli flakes and fresh cream to it and turn off the heat. Let the filling cool down completely before use.

Take the dough out from the refrigerator and divide it into two parts. Take one part and put it on a butter paper and roll it into a medium thick circle of around 1/8 inch thick. Now spread half of the filling in the centre leaving two inches gap from the edges. Add cheese on top.

Now wrap the edges around the filling. Prepare the other galette in the same way. Transfer it to a greased baking tray. Brush it with milk and bake it in a preheated oven at 180 degree for 40 to 45 minutes.