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If you don't have a stand mixer or food processor, here's the hard way to do it. In a medium bowl, combine the 1 cup of flour, chili powder and salt. Use a pastry cutter to add the butter, working it until the butter is in large pea-sized pieces.
In a small bowl, whisk the egg and water. Add the egg mixture to the flour mixture, and use your hands to start kneading them together. Add the remaining 0.3 cup of flour, a little at a time, transferring the mixture to a lightly floured work surface if you like, kneading until you have a smooth, supple dough (you might not need all the flour).
Shape the dough into a 0.75" thick disk, cover it with plastic wrap and set it aside in the refrigerator for at least 1 hour.
Alternatively, you can use an electric mixer or food processor to make the dough. Place the dry ingredients in first and give them a quick whirl so they're mixed, then add the cubes of butter and whirl again, and finally add the egg and water mixture, stopping when the dough starts to form a ball.
Pull the dough out onto a lightly-floured board and knead it until it's smooth. Shape it into a 0.75" disk, wrap it, and place it in the fridge for at least 1 hour.
Pre-heat your oven to 375F.
Meanwhile, in a medium skillet over medium-low heat, warm the oil. Add the spinach in handfuls, and cook, stirring all the while, until the spinach is all wilted. Add in the ham and mushrooms or artichoke hearts and heat them through. Remove from the heat and set aside.
Line a baking sheet with parchment paper or a silicone baking mat.
On a lightly floured work surface, roll the dough out to a 10-inch circle.
It is important to transfer the dough to the prepared baking sheet before adding the filling, as it will be very hard to move it over afterwards. Spoon in the filling mixture, leaving at least a 1" border around the edges. Cover it all with the Gruyère and sprinkle the blue cheese on top.
Fold the dough over the edge of the fillings, pinching it firmly together every inch or so. Brush the edge of the dough with the milk and bake the galette until the crust is golden, 30–35 minutes.
Cool 5–10 minutes before slicing and serving.
For a vegetarian version, substitute mushrooms and onion for the ham, and if you don't like Gruyère, use another cheese.