For the crust:

• In the bowl of a food processor, combine flour, salt, butter, and shortening.  Pulse until the consistency is sandy.  Add iced water and pulse again until a soft dough comes together.  Shape into a disk, wrap in clingfilm or wax paper and refrigerate for about 2 hours.

For the filling:

• Preheat oven to 425 degrees F.
• Place the fresh pumpkin or squash in a baking pan and roast for about 15 minutes until slightly softened.  This will make it easy to cut into the pumpkin.
• Slice the pumpkin in half, scoop out the seeds (roast for toasted pumpkin seeds!), divide the halves into quarters.  Peel back the skin and cube.
• Toss the pumpkin into a bowl with the apples, the herbs and seasonings, garlic cloves, and a drizzle of olive oil.  Toss until everything is coated.  Lay out on a parchment lined baking sheet and roast for 20 minutes until the pumpkin is a deep golden color.
• In the meantime, in a cast iron pan, caramelize the onion with a teaspoon of sugar.

Assembly & Baking:

• Lower the oven temperature to 400 degrees F.
• On a well-floured surface, roll out the dough into a 12-inch round circle.  Spoon the caramelized onion evenly over the dough, leaving a 1 1/2-inch border.
• Then spread the roasted pumpkin and apple on top the onion layer.  Gently fold the pastry over the filling, pleating to hold it in.  Sprinkle with the grated cheese and a tablespoon of maple syrup.
• Brush the dough with a lightly beaten egg and bake for 30-35 minutes until the galette is golden.
• Remove and let cool slightly before serving.  Enjoy!