Pastry

Pulse the flour and garlic salt together in a food processor. Add the cold butter and pulse until it resembles the texture of coarse breadcrumbs. Add the water and pulse until the pastry comes together and pulls away from the sides.

Turn the pastry out onto a lightly floured surface and form it into a disc with a thickness of 2cm. The dough should be sticky. Add a bit more flour if needed. Cover with plastic wrap and refrigerate, 30 minutes.

Filling

Heat the oil in a pan over medium heat. Add the chicken and fry for 3-5 minutes. Remove with a slotted spoon and combine in a large mixing bowl with the onion, tomatoes, feta, salt and pepper. Whisk the egg and cream together and stir it into the filling.

Roll the pastry out in a circle shape between 2 sheets of baking paper or on a large baking mat. Roll it out to a thickness of 0.5cm. Remove the top sheet of baking paper. Add the filling to the middle of the circle leaving roughly a 4cm border all around. Loosely fold the pastry that has been left open at the edges over the filling to encase it on the side. Refrigerate for 30 minutes.

Pre-heat the oven to 180 °C.

Brush the top and sides of the pastry, as well as the filling, with the egg wash. Pour the remaining egg wash over the filling. Bake for 40 minutes until golden. Allow it to cool on the tray for 15-20 minutes before cutting into wedges.

Origanum Oil

Combine all of the ingredients and blend until fine. Season to taste.

To assemble, drizzle some of the origanum oil over the crostata and garnish with more origanum leaves.