Step 1

Preheat oven to 220°C and line a baking tray with baking paper.

Step 2

Place flour, butter, thyme, salt and pepper in mixing bowl then mix 10 sec/speed 7.

Step 3

Add water and mix 10 sec/speed 3 until just clinging together. Tip out, bring together into a ball then flatten into a disc. Wrap in cling film and place in freezer for 15 minutes. Meanwhile, make filling.

Step 4

Place pumpkin and boiling water in mixing bowl then cook 10-14 min/100°C/speed  until cooked. Meanwhile, heat oil in a frying pan on hob over a medium heat and fry onions until soft. Drain pumpkin in Varoma dish.

Step 5

Place drained cooked pumpkin, ½ reserved fried onions, cream cheese, chilli flakes (if using), salt and pepper in mixing bowl then mash 10 sec/speed 4.

Step 6

After pastry freezing time, on a lightly-floured surface, roll out to a disc (approx. Ø 30 cm) then carefully transfer to prepared tray. Spread over pumpkin mixture, leaving a 3 cm border. Scatter over remaining fried onions, fold pastry edges over filling to form a border then brush pastry edge with extra oil. Bake for 25-30 minutes (220°C) until browned. Meanwhile, clean mixing bowl and make coleslaw.

Step 7

Place cabbage in mixing bowl and chop 1 sec/speed 6. Transfer to a large salad bowl and set aside.

Step 8

Place carrots, celeriac and apples in mixing bowl then chop 2 sec/speed 5. Transfer to bowl with cabbage and set aside.

Step 9

Place mayonnaise, yoghurt and mustard in mixing bowl then mix 5 sec/speed 3. Transfer to bowl with chopped vegetables. Mix well with spatula, season to taste then sprinkle over seeds.

Step 10

Leave galette on tray to rest for 5 minutes then serve warm in slices, with coleslaw on the side.