Pumpkin, fennel & Taleggio galette - Good Food Middle East

Ingredients

• 700g pumpkin or 1 small squash
• 5 tbsp olive oil
• grating of nutmeg
• 2 small fennel bulbs
• juice ½ small lemon
• ½ tsp fennel seeds, toasted and coarsely crushed
• 470g spinach, coarse stalks removed
• 15g unsalted butter
• 1 garlic clove, crushed
• 1 egg yolk mixed with 2 tsp milk (to make an egg wash)
• 200g Taleggio (or vegetarian alternative), sliced
• 375g puff pastry