1-Getting started with apple pumpkin galettes: is all about keeping things simple and fun. Begin by preheating your oven to 200°C and lining a baking tray with parchment paper for easy cleanup. This step ensures your galette bakes evenly and comes out looking great.

2-First, prepare the pumpkin: by roasting the 350 g chopped pumpkin flesh sprinkled with 2 tablespoons brown sugar, the pumpkin spice mix, and 1 teaspoon chopped fresh thyme for 15 minutes until it’s tender. Once done, mash it up and let it cool this creates a smooth, flavorful base for your filling.

3-Next, toast the 2 tablespoons pumpkin seeds: in a dry pan for about 2 minutes until they start popping, then coat them with 2 teaspoons brown sugar, cool, and break into pieces for that crunchy topping. Beat the egg, reserving some for glazing, and mix the rest with 1 tablespoon Greek yoghurt to make a creamy layer.

4-Roll out the 320 g pack of ready-rolled shortcrust pastry: on your prepared tray. Spread the yoghurt-egg mixture over it, leaving a wide border, then add the pumpkin puree on top. Arrange the sliced apple in neat rows, sprinkle with 1 teaspoon brown sugar, and fold the pastry edges around the filling to seal it in.

5-Brush the edges: with the reserved egg glaze for a golden finish, then bake for about 20 to 35 minutes until the pastry is crisp and golden. Once it’s out of the oven, let it cool a bit and serve warm with the candied pumpkin seeds, fresh thyme, and maybe some vanilla ice cream or extra Greek yoghurt for a delightful touch.