For more tips and tricks on how to make perfect flaky pie crust, check out this post!
Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
In a medium sized bowl, whisk together the flour and salt. Add in the vegetable shortening and cold butter and use your hands to press it into the flour mixture until you get quarter sized crumbs.
Add cold water and combine until dough forms a nice ball but is still slightly sticky.
Take the formed ball of dough and shape into slightly flattened disk.
Wrap the disk in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out.
Peel the honeynut squash and remove the seeds. Slice the squash very thinly (thick slices will take much longer to cook) and place in a large bowl.
Add in the sliced shallots, thyme, nutmeg, salt and pepper. Drizzle with olive oil and toss to coat.
Preheat your oven to 400°F.
Lightly flour a clean surface. Roll out dough to about ¼ inch thick and about 12 inches across. If you want a cleaner looking galette, you can use a knife to trim the edges of dough to make a perfect circle but it's not necessary.
Place the dough on a parchment lined baking sheet.
Spread the goat cheese over the pie dough, leaving about an inch around the edges.
Arrange the honeynut squash mixture on top of the goat cheese, then drizzle with honey.
Gently fold over the edges of the dough overlapping as you go.
Brush the edges lightly with egg wash and sprinkle with a little flaky sea salt, if desired.
Bake at 400°F for 20-25 minutes or until the honeynut squash is cooked through and the crust is golden brown.
Let rest for 5-10 minutes before serving.
Notes
This honeynut squash galette is best eaten the same day, but can be stored covered in the fridge for 2-3 days.