Both types of flour to combine and sift into a bowl, add salt. Pour in vegetable oil and mineral water. Quickly knead the soft dough.
Put the dough on the work surface if necessary add the flour – add. The dough should not stick to your hands. Wrap in plastic wrap and refrigerate for 20 minutes.
Peel the pumpkin and seeds. Thinly cut into plates (I did it with a grater).
Also thinly slice the potatoes.
Onion cut into feathers.
Remove the dough from the refrigerator. Divide into two equal parts (got 2 galette). Roll the dough into a circle. Spread in a single layer the slices of pumpkin, before reaching the edge. Grease with vegetable oil, sprinkle with salt, pepper and rosemary needles.
On top of the pumpkin put potatoes-salt, pepper and rosemary.
Sprinkle with the breadcrumbs, onion, rosemary. Sprinkle with vegetable oil, salt and pepper.
Tuck the edges of the galette and send in a preheated oven (180 degrees)until ready – until light Browning 20 minutes.