1-Preheat your oven: Preheat your oven to 200°C and line a baking tray with parchment paper for easy cleanup.

2-Roast the pumpkin: Roast the chopped pumpkin with 2 tablespoons brown sugar, the pumpkin spice mix, and fresh thyme for 15 minutes until tender, then mash it and let it cool.

3-Toast pumpkin seeds: Toast the pumpkin seeds in a dry pan for about 2 minutes until they pop, add 2 teaspoons brown sugar to coat, cool, and break them apart.

4-Prepare egg and yoghurt mixture: Beat the egg, saving a bit for glazing, and mix the rest with 1 tablespoon Greek yoghurt.

5-Assemble the galettes: Roll out the 320 grams of ready-rolled shortcrust pastry and spread the yoghurt and egg mixture over the base, leaving a wide border. Add the mashed pumpkin puree on top and arrange the slices from 1 eating apple in neat rows, then sprinkle 1 teaspoon brown sugar over the apples. Fold the pastry edges up around the filling, brush with the reserved egg wash, and bake for about 20 minutes until golden.

6-Finish and serve: Allow the galettes to cool slightly before serving, and garnish with the candied pumpkin seeds and fresh thyme. You can serve it with vanilla ice cream or Greek yoghurt for extra delight.