Use this crust to make our Swiss Chard and Goat Cheese Galette.
In a food processor, pulse the flours, oats, and salt to combine. Add the butter, cream cheese, and egg yolk, and process until the dough just holds together, 15 to 20 seconds.
Turn out dough onto a clean work surface. Flatten into a disk. Wrap in plastic; chill at least 1 hour or overnight.