Preparation

• Heat the oven to 220 degrees.
  For the dough, mix all ingredients except for the butter and water. Knead well and then add the butter. You don’t have to mix the butter all the way through. Then add the water. The dough is quite sticky, that’s fine. Dust your worktop with flour, do the same with your rolling pin and roll out the dough into a rectangle. Then fold the sides to the center and roll it out again. Now do the same with the other sides. Then fold the dough into quarters, wrap it well in cling film and put it in the fridge to rest for half an hour.
• Peel the butternut squash and cut the flesh into nice strips or half moons. Cut the carrots into slices. Mix all this in a bowl with the finely chopped sage, caraway seeds, salt and generous pepper. Drizzle the garlic bulb and shallot with oil. Place the butternut squash and carrot on a baking tray lined with baking paper and add the garlic bulb and shallot. Slide it into the oven and let it bake there until the vegetables are crispy, but not too soft. About 15 minutes. Bake the garlic and shallot in the oven for another 15 minutes.
• Remove the dough from the refrigerator and roll it out into a 12-inch circle that fits the shape you’ve chosen for your galette. Cover again with cling film and let it rest in the fridge for another 30 minutes.
• Grate the zest of one of the oranges. Then juice the oranges and let the juice reduce together with the maple syrup into a sticky syrup.
  Place the cheese spread in a bowl. Squeeze the garlic cloves and shallot above. Add the orange zest and some chopped sage leaves. Season with some salt and quite a bit of pepper.
• Remove the dough from the fridge and scoop the ‘cheese’ mixture on top of it. Spoon the pumpkin and carrot on top and drizzle with the orange caramel sauce. Cut the edge of the dough evenly and then fold it slightly over the filling. Let it bake in the oven for 30 minutes. Then take it out and let it cool for a while before serving.