Ingredients

(Serves 6 for a lite lunch with a fresh baby leaf salad)

Galette Pastry

1 & 1/2 cups plain flour

1/2 tsp salt

150g cold butter, grated

3-4 Tbsp ice cold water

Whipped Feta

200g feta cheese, crumbled

1/4 - 1/2 cup milk

Galette

2 medium courgette, thinly sliced

1 small bunch oregano leaves, picked

4 Tbsp finely grated Parmesan cheese

1 small egg, beaten for egg wash

2 Tbsp pine nuts

Prep It

First make your pastry. Place 1 and a 1/2 cups of flour and 1/2 tsp of salt in a large bowl. Grate 150g butter with a cheese grater and add to bowl with flour. Using your fingers rub the butter into the flour until it resembles fine-ish breadcrumbs. Add 3-4 Tbsp of iced cold water and mix with your fingers, until the dough can be pressed together. I suggest starting with 3 Tbsp of water and if it’s a bit dry you can add the 4th. Shape the dough into a nice round disk, wrap and place it in the fridge to rest for about 1 hour.

Preheat oven to 190°C. Set aside a large flat baking tray.

Crumble feta into a large bowl and add milk. Add a 1/4 cup first and whisk until smooth. You may need a little more milk depending on the style of feta you are using. You want to end up with a nice mousse like consistency. Once whipped set aside for assembling.

Thinly slice 2 courgette into rounds, pick oregano leaves and grate Parmesan.

Place egg in a small bowl and whisk well. Set everything aside for assembling.

Roll It

Remove pastry from fridge about 10 minutes before you are going to roll it. Place a large piece of baking paper (about the size of your tray) on the bench and place dough in the middle. Roll out to a thin 40cm circle and then carefully transfer baking paper with rolled pastry onto your baking tray.

Top It

Spread feta evenly over the pastry leaving a 3 cm boarder around the edge bare. This is what’s going to be folded to make your galette. Top with slices of courgette and sprinkle over Parmesan, pine nuts and oregano. Carefully fold the bare edge of pastry up and over the topping, pleating as you go. Using a pastry brush, brush the pastry edge with egg wash.

Bake It

Bake in oven on the middle rack for 20 minutes. After 20 minutes transfer to the bottom rack in the oven and cook for a further 10-15 minutes, until pastry is golden brown and puffed. Cool before cutting into wedges.

Eat It!

Serve me with a crunchy vinaigrette dressed baby leaf salad.