Preparation method:

1. Place the flour, salt and cold butter in a food processor and pulse to rub in the butter into the flour.
2. Add most of the water/egg liquid and pulse until the pastry comes together in a ball.
3. Remove from the food processor and wrap in clingwrap. Rest the pastry for 30 minutes in the fridge.
4. Preheat the oven to 180°C.
5. Heat the butter and olive oil in a frying pan over high heat and add the chicken. Cook for a few minutes until done. Add some chopped thyme and season. Remove from the frying pan and keep aside to cool.
6. Add the mushrooms and crushed garlic to the frying pan and cook until lightly browned. Season and cool.
7. Roll out the pastry on a lightly floured surface to a 30cm circle. Transfer the pastry to baking paper and spread with the pesto – start about 3 cm from the edges.
8. Top the pesto with the grated cheese, followed by the cooked chicken, mushrooms, spring onion and the feta.
9. Fold the pastry edges up and over the filling to create a 3 cm border. Brush the pastry with the egg wash and transfer the galette to the baking tray on the baking paper.
10. Bake for ±30 minutes.
11. Cool a few minutes and place on a serving plate.
12. Sprinkle with some fresh herbs and serve.