In a large mixing bowl combine flour and salt. Add the butter cubes and rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife.
Add the wet ingredients and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 30 minutes.
Sun dried Tomato-cream cheese base
Combine the sund dried tomato pesto with the cream cheese season witth salt and pepper.
Preheat the oven to 180°C.
Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices.
When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper.
Spread the cream cheese base ontop of the dough, leaving a 3 inch border around the edges. Add the butternut squash slices, drizzle with olive oil and course salt. Brush the dough with olive oil.
Bake for 35-40 minutes until pumpkin is soft and the galette is golden brown.
Top the galette with prosciutto chips ( roast prosciutto slices 180°C 5-10 minutes) and the greek cheese to your liking.