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Savory Pumpkin Galette Recipe
Ash Tyrrell

Savory Pumpkin Galette Recipe

I still remember the first time I pulled a pumpkin galette out of the oven and watched the crust turn that deep golden brown while the kitchen filled with the smell of sage and roasted pumpkin. I wasn't sure a "free-form" pie could look this pretty without any real effort.
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Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups all-purpose flour – gives the crust its sturdy flaky structure
  • ½ teaspoon salt – balances the richness of the butter and filling
  • ½ cup cold unsalted butter cubed – keep it cold so the crust bakes up flaky, not tough
  • 3 to 4 tablespoons ice water – add slowly so the dough doesn't turn gummy
  • 1 ½ cups pumpkin puree – use plain pumpkin puree not pumpkin pie filling
  • 1 tablespoon olive oil – helps soften the onions and deepen their flavor
  • 1 medium yellow onion thinly sliced – caramelizing it brings out natural sweetness
  • 2 cloves garlic minced – adds a savory backbone to the filling
  • 1 tablespoon fresh sage chopped – fresh sage gives a warmer, earthier flavor than dried
  • ½ teaspoon fresh thyme leaves – pairs beautifully with pumpkin and cheese
  • ½ cup grated parmesan cheese – grate it fresh for the best melt and flavor
  • 4 ounces goat cheese crumbled – adds a tangy creaminess that cuts the sweetness
  • ¼ teaspoon ground nutmeg – a small pinch makes the pumpkin flavor pop
  • Salt and black pepper to taste – season the filling generously, it needs it
  • 1 egg beaten – for the egg wash that gives the crust its golden shine

Method
 

  1. I start by whisking the flour and salt together in a mixing bowl, then cutting in the cold butter with my fingers or a pastry cutter until the mixture looks like coarse crumbs. I add ice water one tablespoon at a time, mixing gently until the dough just comes together without feeling sticky. I shape it into a disc, wrap it in plastic, and chill it for at least 30 minutes so it firms up nicely.
  2. While the dough chills, I heat olive oil in a large skillet over medium heat and add the sliced onion. I let it cook slowly, stirring occasionally, until it turns soft and golden, which usually takes about 15 minutes. Near the end, I stir in the garlic, sage, and thyme so the herbs release their aroma without burning.
  3. In the same skillet, I stir the pumpkin puree into the caramelized onion mixture along with the nutmeg, salt, and pepper. I let everything warm through for a couple of minutes so the flavors blend together. Once it's off the heat, I fold in half of the parmesan cheese so it melts slightly into the warm pumpkin mixture.
  4. I take the chilled dough out and roll it on a lightly floured surface into a rough circle about twelve inches wide. It doesn't need to be perfect since a galette is meant to look rustic and homemade. I transfer the rolled dough onto a parchment-lined baking sheet before adding any filling.
  5. I spread the pumpkin filling in the center of the dough, leaving about a two-inch border all around. I scatter the goat cheese and remaining parmesan over the top, then fold the edges of the dough up and over the filling, pleating it gently as I go around the circle.
  6. I brush the folded crust with the beaten egg for a shiny, golden finish, then bake the galette at 400°F for about 35 to 40 minutes, until the crust is deeply browned and crisp. I let it cool on the pan for ten minutes before slicing so the filling has time to set.

Notes

  • I always keep my butter and water ice-cold since that's the real secret to a flaky crust.
  • I like to roast fresh pumpkin instead of canned when I have extra time, since the flavor is noticeably deeper.
  • I never skip the resting time for the dough, even when I'm in a hurry, because it makes rolling so much easier.
  • I sometimes add a drizzle of honey over the top right after baking for a subtle sweet contrast.
  • I use a baking stone under my sheet pan when I have one, since it helps the bottom crust crisp up evenly.