3½ pounds of butternut pumpkin, unpeeled, halved lengthways, seeds removed
1 jar of Bellisari’s Blue Cheese Honey & Shallot Spread
2 tbsp extra-virgin olive oil, plus extra to serve
2 red onions thinly sliced
1/3 cup of butter
6 sprigs thyme, plus extra to serve
1 egg lightly whisked
¼ cup Pepitas for garnish
Plain flour, plus extra for rolling and dusting (3⅓ cups)
2 ¾ cups of chilled unsalted butter, diced
Preheat oven to 375 degrees. Line an oven tray with baking paper. Drizzle pumpkin with oil, season, place flesh-side down on tray and roast until an inserted skewer meets no resistance (1-1¼ hours). Cool completely (2-3 hours), then scoop flesh from skin, place in a sieve and press gently to remove as much liquid as possible. Season to taste.
Meanwhile, for crunch dough, mix flour and 2 tsp salt in a large bowl, then cut butter into flour with a pastry cutter until butter pieces are about ¼ inch. Press butter and flour together firmly and rub lightly between the palms of your hands to form thin strips of butter. Add ½ cup iced water and work into dough with a spatula until it just comes together, adding a little more water if necessary. Form into a disc, wrap in plastic wrap and refrigerate until firm (1 hour).
Meanwhile, combine onion, butter and half the thyme in a frying pan, season to taste, and sauté gently over medium heat until onion is soft and translucent without coloring (8-10 minutes). Cool completely (20-30 minutes).
Heat a large pizza stone or a large flat heavy baking tray in oven at 375 degrees. Remove dough from refrigerator about 30 minutes before using to soften slightly, then roll between large floured sheets of baking paper to a round of about 18 inch in diameter. Remove top sheet of baking paper, dust with 2 tsp flour, add pumpkin and spread to about 2 inches from edges. Dot with onion and remaining thyme and season to taste. Fold in pastry edges and brush pastry with beaten egg. Slide galette on baking paper onto hot pizza stone or tray, reduce oven to 350 degrees and bake until golden brown (45-50 minutes), spooning in the Bellisari’s Blue Cheese, Honey & Shallot Spread in the final 10 minutes. Scatter with thyme, drizzle with olive oil, garnish with pepitas and cut into small pieces.