1. Rub butter or oil into flour with fingertips until mixture resembles breadcrumbs.
2. Add small amount of water, just enough so that the dough binds together.
3. Knead for a small amount of time, until dough smooth, then roll into a ball, cover with gladwrap and refrigerate for 1/2 hour or so. 

Approx 1 cup cream or yoghurt or soy yoghurt

Small quantity vanilla essence (for sweet Dune only)

Spices as desired (eg cinnamon with apple, pepper and herbs with spinach etc)

4 tsp almond meal or hazelnut meal (optional) 

Sweet Dune – cooked rhubarb, raw apricot, plum, peach, apple, pear, berries.

Savoury Dune – use Spinach, bacon, herbs, cheese. 

 Method for Dune

1.  Roll pastry out on a floured board or clean table top and coat rolling pin in light dusting of flour.
2. Roll pastry as thin as possible (the thinner the better)
3. Lay pastry into baking tray, making sure that pastry comes up the sides of the tray approx 3cm (to allow for topping to rise)
4. Spread almond meal or hazelnut meal over the pastry thinly (if you are using it)
5. Place fruit over this layer, for instance half apricots, plums etc placed up so that they catch the custard mix. Place fruit very close together, try to avoid too many gaps between the fruit.
6. Pour custard mix over fruit, and carefully place tray into pre-heated oven.
7. Bake at 180 degrees for 30 minutes or until custard is set and lightly browned.
8. Sweet Dune is best eaten slightly cooled, savoury Dune is best hot.

Notes

1. If using cooked chopped rhubarb or chopped spinach, place after cooking into a strainer to drain as much liquid as possible. Then mix with egg and milk topping and pour whole mixture over pastry.

2. Can use home-made bread mix as a pastry, but make sure that the pastry is very thin, otherwise the bread will overwhelm the taste.