Make the dough:

1. Combined the flours, starch, sugar, xanthan gum and salt in a large bowl.
2. Cut in the butter with a pastry cutter or food processor until the largest pieces are about the size of a pea.
3. Add the ice water, 1 tablespoon at a time and stir gently between additions until the dough starts to come together. Press the dough into a ball and flatten into a disc. Wrap with plastic and refrigerate for at least 30 minutes.
4. Roll the dough out on a surface floured with millet flour until it’s about 12-14 inches in diameter. You can also cut the dough into 2-3 pieces to make mini galettes.
5. Place each rolled-out disc of dough on a parchment-lined baking sheet.

Make the sweet potato filling:

1. Place the sweet potatoes on a baking sheet and roast at 400F for 35-45 minutes until they are soft when pierced by a fork but still firm in the center. Allow to cool until they can be safely handled, then peel and slice into 1/8 inch slices.
2. Spread a dollop of Greek yogurt over the galette dough to about 1 inch from the edge. Layer the sliced sweet potatoes on top of the Greek yogurt.
3. Crumble goat cheese over the sweet potatoes and sprinkle with pumpkin seeds. Season with salt and pepper.
4. Fold exposed crust over the filling, leaving the center exposed. Patch any holes with remaining dough.
5. Brush the crust with heavy cream and bake at 400F for 35-40 minutes, until crust is browned. Cool on wire rack and serve warm or at room temperature.
6. Before serving, sprinkle with chopped parsley

Tips: This crust is best eaten the same day. By the second day, it tends to be a bit soggy.