Start by putting flour and salt in a large mixing bowl. Cube the cold butter and add to the bowl and rub between fingers until you reach a bread crumb texture.
Slightly beat the egg and add to the flour mixture. Add the olive oil and mix until well incorporated.
Turn the dough out on to a slightly floured surface and knead for a couple of minutes then tightly wrap and place in fridge to rest for at least one hour.
For the chutney
To make the chutney, add a little oil to a medium size pot, heat gently over a medium heat and add all the spices. Cook until fragrant. Then add 1 diced onion and sauté for 2 mins. Add ginger, one garlic clove, cider vinegar, sugar, blueberries, lime zest and juice. Bring to boil and leave to simmer for half an hour. Season to taste. Give the chutney a blast through the blender when cooked.
For the filing
In the meantime make the feta filling. Add feta, cannellini beans, yogurt, garlic clove and salt and pepper to a blender and blend until smooth. Take pastry dough out of the fridge and roll out into a circle on a flour surface. It should be a uniform thickness of around a one pound coin.
To assemble slice one onion into half cm slices and arrange on top of pastry leaving a border of around 2 inches. This will be folded over the top of filling. Then add the feta mixture, fold the excess pastry up and over the filling. Sprinkle the top with grated cheese and bake in the oven at 180 degrees Celsius for around 35 mins of until the top is golden.
Take the galette out the oven and top with blueberry chutney and serve immediately. Although this dish is delicious cold too.