Combine the spelt flour, plain flour, olive oil, salt, water, and 1 tbsp of honey in a large bowl and mix. Gently knead to combine all ingredients thoroughly, then cover and rest for an hour.
Next make the chilli honey by mixing 2 tbsp of honey, chill flakes, and chilli powder together and set aside to allow the flavours to infuse.
Chop the cauliflower into small florets and slice the pumpkin into 1cm thick slices. Bring a large pot of salted water to the boil. Cook the cauliflower and pumpkin in boiling water until tender.
While the vegetables are cooking, slice the onion and crush the garlic. Add to a small pot with the olive oil and 1 tbsp of honey, and cook on low to medium heat until lightly caramelised. Remove from the heat and set aside.
When the dough has finished resting, assemble the galette by rolling the dough into a roughly 40cm circle on baking paper.
Layer the cauliflower, pumpkin, caramelised onions, ¾ cup goats cheese, and mozzarella cheese into the centre, leaving a 5cm border around the edge.
Fold the edges up so it overlaps the filling slightly and creates a case for the filling. Brush the edges of the pastry with egg mixture.
Slide the galette on the baking paper onto a baking tray and place into a preheated oven at 170°C for 45 minutes or until the pastry is brown and crisp.
Remove from the oven and set aside to cool slightly. Drizzle the galette with a generous amount of your homemade chilli honey, crumble over the remaining goats cheese, and top with a few sprigs of fresh rosemary.
