To combine your galette: take your pastry 10 minutes before rolling, out of the fridge. Pre-heat the oven to 180 C. Mash your roasted butternut and add the all spice. Roll your pastry out in a circle and start by spreading your mashed roasted butternut squash not reaching the edges, top with goats cheese and sundried tomatoes and fold the edges of the pastry inwards. Bake for about 30 minutes or until golden.