Prepare the dough by mixing all the ingredients. Wrap it in cling film and refrigerate for 30 minutes.
Prepare the pesto by combining the crumbled feta with all the ingredients finely diced.
Slice the aubergine and add some salt to it. Leave for 5-10 minutes to release the excess moist and bitterness. Tap with a kitchen towel to soak up the moist.
You can divide the dough into two pieces and have two smaller galettes or a one bigger one.
Roll the dough into a circle about ½ cm thick and dust with a little bit of cornstarch, just to soak up the excess moisture from the vegetables.
Spread the pesto over the dough and then arrange the vegetables that you have previously seasoned with salt, pepper, olive oil and dried herb of your choice (basil, thyme or oregano recommended). Make sure to leave the outer edges of the dough clean because you will push them inwards, over the filling.
When all the filling is arranged, push the edges of the dough over it.
Bake on 180 degrees C or 350 F for about 30 minutes or until veggies get cooked through and the crust becomes crispy.