Knead all ingredients quickly together into a dough. Pieces of butter should still be visible!
Divide the dough into two pieces and let both rest in the fridge for about 1 hour, wrapped in foil.
Preheat the oven to 175° C (circulating air). Line a baking tray with baking paper.
Roll out the dough on the baking paper to a circle (roughly 30 cm in diameter). Use a little extra flour to top it so that it does not stick to the rolling pin.
Mix the cream ingredients all together and spread it on the pastry base, leaving a 3-4 cm border.
Now top the galette alternately with apples and pumpkin slices. Fold up the edge and press them down. Brush the edges with the milk. Season with salt and pepper.
Sprinkle half of the pumpkin seeds and feta cheese on top and press down lightly.
Bake at 175° C for about 30 minutes.
After baking, sprinkle some cold feta cheese and the rest of the pumpkin seeds over the galette.
You can also bake it all at once.
Serve with a fresh salad.
Both galettes are enough for 4 people for a light lunch.