Pumpkin and Chèvre Pithivier - Testing

http://food.ninemsn.com.au/recipes/ipumpkin/8347792/roasted-pumpkin-goats-cheese-pithivier

1 - I made this as a vegetarian alternative at Christmas. I may have been rushing a bit, trying a new recipe and all - I didn't mash the pumpking, and the chunks were distracting when eating. It was good with the chèvre, but I forgot to season and I think I forgot the thyme!

2 - The shape is fun and different, and in doing a little more research to improve the instructions for the dough, I discovered there are all sorts of variations. And, in fact, it is an Epiphany dessert, Galette des Rois. The name of this type of pie comes from the place where it originated in France, a commune of the Loiret.

1lb 4 oz pumpkin, peeled and diced
1 tablespoon olive oil
4 sprigs fresh thyme, minced
1/2 tsp salt 

1/4 tsp pepper
1 recipe for a savory pie crust
4 oz soft goat's cheese
1 beaten egg

1. Preheat the oven to 375F. 
2. Line a baking sheet with parchment paper and evenly space the pumpkin cubes on it. 
3. Drizzle with a little olive oil and season with salt and pepper and sprinkle with thyme leaves. 
4. Turn the pieces occasionally to avoid burning. 
5. Bake the pumpkin for about an hour, or until cooked and starting to brown. Allow it to cool and then mash.
6. Preheat the oven to 400F.
7. To create the characteristic domed pie, divide the pie dough into roughly two equal portions. 
8. On a lightly floured surface, roll out the pastry to about 1/4" thick. Cut out a 10" circle and place on a rimmed baking sheet. With the dough that you've cut off, add it to the other ball of dough. 
9. Roll out the second ball of dough to the same thickness.
10. Spoon the cooled roasted pumpkin into the center of circle of dough, leaving about 3/4 to 1 inch all around. 
11. Crumble the chèvre on top. 
12. Go around the disk of dough with a wet pastry brush to well moisten.
13. Gently lay the larger circle of dough overtop, being sure to encase the filling underneath.
14. Go around and pinch the edges as a first pass. Go around again with a fork, pinching again, to make sure the seal is tight and uniform (as much for the practicality as for the aesthetics).
15. Brush with the beaten egg and set aside in the fridge for 20 minutes before baking.
16. Set your oven rack to the bottom position. When heated and the pie cooled, take the pie from the fridge and bake immediately for 35 to 40 minutes or until a deep golden brown.