Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Cut pumpkin in half lengthways and discard seeds. Place in a large roasting pan, cut-side up, drizzle with oil and season. Cover with foil and bake for 1 hour 30 minutes or until tender. Set aside to cool completely.

• 3.
  For the galette pastry, cut the butter into 1cm pieces and place in the freezer to chill while you prepare the rest of the ingredients. Sift flours and 3/4 tsp salt flakes together on a clean work surface, then scatter the cubed butter over flour mixture. Use a rolling pin to roll the butter into the flour, gathering the dough in as you go. Keep rolling until the dough has a large crumbly texture and the butter lumps are completely coated in the flour.
• 4.
  Transfer dough to a large bowl and make a well in the centre. In a separate bowl, lightly whisk creme fraiche and 2 tsp iced water together, then pour into the well. Use a spoon to gently mix through creme fraiche mixture until an even crumbly texture forms. Using your fingers, gently push mixture together into a rough dough with a slightly sticky texture. Transfer dough to a lightly floured work surface and bring together, then roll out into a roughly 2cm-thick rectangle, with the long edge towards you. Fold top third of pastry into the middle, then bottom third over the top of that (as if folding a letter). Rotate pastry 90 degrees and roll out again into a roughly 2cm-thick rectangle. Repeat folding process (don’t worry about making these folds perfectly neat – this is just to finish bringing the dough together and work the flour a bit). Roll the pastry out once more into a 2cm-thick rectangle, then enclose in plastic wrap and rest in fridge for 1 hour.
• 5.
  Remove pastry from fridge and divide into 2 equal pieces. Roll each out to 4mm thick between 2 sheets of baking paper and return to fridge for a further 30 minutes. Remove from fridge and, using a large plate as a guide, cut out two 28cm rounds. Transfer to baking trays lined with baking paper and return to fridge while you prepare pumpkin.
• 6.
  In a bowl, mash the pumpkin into a rough puree and spread half onto each pastry base, leaving a 5cm pastry border. Fold pastry border over to contain the filling, leaving centre exposed, and crimp the edges together. Brush the pastry with egg and return the assembled galettes to the fridge. Preheat the oven to 180°C.
• 7.
  Bake galettes for 15 minutes, then reduce oven to 170°C and bake for a further 20-25 minutes or until the pastry is golden brown. Set aside to cool slightly.
• 8.
  To serve, crumble Stilton over pumpkin and scatter with seeds. Top with herbs and salad leaves, and drizzle with extra oil.