Pumpkin and Onion Galette with Autumn Coleslaw

Pastry

• 190 g wholemeal flour, plus extra for dusting
• 115 g unsalted butter, cold, diced
• 1 tsp fresh thyme leaves
• ½ tsp fine sea salt
• ¼ tsp ground black pepper
• 50 g water, ice cold

Filling

• 600 g pumpkin, peeled, diced (2 cm)
  of butternut squash, peeled, diced (2 cm)
• 500 g boiling water
• 1 Tbsp olive oil, plus extra for brushing
• 2 red onions, large (approx. 220 g), sliced
• 75 g cream cheese
  of ricotta cheese
• 1 pinch chilli flakes (optioneel)
• ½ tsp fine sea salt, plus extra to taste
• ¼ tsp ground black pepper, plus extra to taste

Coleslaw

• 300 g red cabbage, cored, cut in pieces (4 cm)
• 50 g carrots, cut in pieces (3 cm)
• 100 g celeriac, cut in pieces (3 cm)
• 200 g red apples (approx. 2), cored and quartered
• 60 g mayonnaise
• 30 g plain yoghurt
• 20 g Dijon mustard
• mixed seeds, toasted, for sprinkling