On a lightly floured surface, roll out pie crust dough into a 12-inch round (about 1/8 inch thick). Press dough into an 11-inch tart pan with a removable fluted rim. Freeze shell for approximately 15 minutes.

Preheat oven to 375°F.

Line pie shell with foil or parchment. Fill with pie weights or raw rice.

Bake shell in middle of oven until edge is pale golden, about 20 minutes or so. Carefully remove foil and pie weights, then bake shell 10 minutes more, or until bottom is golden.

Leave the oven on. Cool the pie shell in pan on a baking rack.

Halve the butternut squash and scoop out seeds (save for next year's garden). Lightly brush each cut side with about 1 teaspoon of olive oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.

While squash is roasting, thinly slice onion and peel and mince the shallot. In a heavy skillet, cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons of olive oil over medium heat, stirring occasionally, until soft and golden brown, about 20 minutes.

Cool squash and scoop out flesh. In a food processor puree squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large mixing bowl and stir in cheeses, herbs, onion/shallot mixture, salt, and pepper to taste. Pour filling into the prepared shell. Smooth the top with a rubber spatula.

In a small skillet melt remaining tablespoon of butter. Stir in bread crumbs and pumpkin seeds until well combined. Sprinkle bread crumb mixture evenly over filling.

Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.