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Mix the salt into the yogurt and then add the flour and baking powder. Mix with the spoon and your hand until the dough is shaggy (it might seem dry but it's fine) place on your work surface and knead for 2-3 minutes till smooth, if it's sticky you can flour to the surface. Cover with a tea towel and rest for 15-30 minutes.
Blend the feta, cream and garlic together and cut and season your tomatoes with salt and pepper. Make your pesto
Preheat oven to 210C
Roll it out into a circle as thin as you can and then place on some parchment paper.
Spread the feta mix and then add the tomatoes, about 2 inches from the edge then fold the edges inwards sprinkle with pine nuts and grate Parmesan. If you're using a baking tray lift the parchment paper with the gallette onto your baking tray alternatively you can use a pizza stone or pizza tray like I did.
Bake for 30-35 minutes depending how crunchy you want it, spread some pesto over it leave to cool for 5 min and enjoy