Preheat the oven to 180 degrees Celsius. Line an oven tray and prepare the pumpkin by covering it with oil, honey and seasoning, before laying it on the tray. Once the oven is ready, cook the pumpkin for 20-30 minutes, depending on the size you cut it. Keep in mind that it will be cooked again when it is encased in the pastry.

Combine the flours, parmesan, salt and psyllium husk in your food processor, and blitz to combine. Add the butter, pulsing the mixture until it just begins to ball up, and looks like sandy crumbs. Add the water as and when it’s necessary, one tablespoon at a time, until the mixture looks pliable but moist. Gather it into a ball with your hands and place it in the fridge to cool.

Once the pumpkin is cooked, remove it from the oven and allow to cool.

To roll out the pastry, divide it into six balls, and take two sheets of baking paper. Sprinkle the first sheet thoroughly with tapioca flour, and place one ball of pastry dough on top. Sprinkle the dough with a little more tapioca, and then lay the second sheet on top. Use your rolling pin now to roll the dough out in the little paper sandwich. It’s the easiest way to roll out gluten free dough. If at any time the dough is sticking, use a bit more tapioca flour.

After you have rolled out a galette, fill it with an even portion of pumpkin and blue cheese. Add a bit of lemon thyme, and use your hands to roughly gather up the edges, pressing them firmly into the pumpkin to ensure they stick. Repeat with the remaining galettes.

Place the galettes on a lined baking tray, and into the oven for 20-30 minutes to cook. You can brush them with some milk, water or eggwash to make them shiny and brown. You can also drizzle over a little extra honey in the last ten or so minutes, for a bit of caramelized sweetness.