1. To make the pastry, sift the flour and a pinch of salt into a bowl. Make a well in the centre and add the olive oil gradually. Using a knife, combine the mixture until crumbly. Pour in water gradually and mix gently to make a soft dough. Form into a ball, wrap in clingwrap and set aside in the fridge to chill for 30 minutes.
2. Heat oil in a frying pan and stir onion and garlic over a moderate heat until soft. Add the minced beef, oregano and cook together for 10 - 15 minutes until it’s browned and fragrant. It’s ideal if the beef is crispy in parts. Remove from the heat and cool.
3. Preheat oven to 180 C.
4. Roll pastry out onto a floured work bench and form a 30cm circle. Lightly grease a 25cm flan tin and place pastry on base leaving the pastry to 'flop' over the sides.
5. Crumble in feta (or other cheeses such as goat's cheese or a blue). Then add beef mixture making sure it's evenly distributed. Sprinkle over the diced dried tomatoes and the capers. Fold the edges of the pastry over to hold in the filling.
6. Whisk together the sour cream and egg - and then pour over the filling.
7. Bake for 45 minutes or until the pastry is golden. Serve with a green herb salad and crusty bread.

Tips

For golden and crispy edges on your galette, brush with egg white before cooking. 

FAQs

How do you reheat savoury galettes?

In order to best maintain the flaky texture of the crust, reheat this galette in the oven. Simply preheat your oven to about 180 C, then warm up leftover pieces for about 5 minutes.

Can you prep galette ahead of time?

Yes! You can prep your galette ahead of time and freeze it until you are ready to cook it. Just defrost it a few hours before cooking.