Preheat the oven to 200°C.
Blend the flour, baking powder, and oil in a food processor.
Add the milk and blend until a smooth dough forms.
Roll the pastry to 2.5cm thickness on a floured surface.
Cut an 20cm circle using a plate and place it on a non-stick baking sheet.
Decorate the edge with eight small balls made from excess dough.
Crumble the blue cheese onto the circle and drizzle with white wine.
Bake for 15 minutes or until golden and cooked through.
Boil red wine and balsamic vinegar in a saucepan until thick and glossy.
Pour the balsamic sauce around the galette to serve.