Pumpkin and Goat Cheese Galette Recipe

Introduction

This Pumpkin and Goat Cheese Galette is a rustic, flavorful dish that combines creamy pumpkin, tangy goat cheese, and aromatic sage in a flaky, buttery crust. Perfect for autumn gatherings or a cozy dinner, it’s both impressive and approachable for home bakers.

Ingredients

• ¾ cup all purpose flour
• ¾ cup white whole wheat flour or regular whole wheat flour
• 4½ ounces unsalted butter, cold and cut into cubes
• ½ teaspoon salt
• 1 large egg
• 2-3 tablespoons cold water
• 6 tablespoons unsalted butter
• 1 tablespoon fresh sage, finely chopped, plus 6-8 whole leaves for topping
• 2 cups pumpkin puree, canned or fresh
• 1 large egg, plus another large egg beaten for egg wash
• 1 teaspoon kosher salt
• 1 cup caramelized onions (from about 2-3 onions)
• 4 ounces goat cheese
• 2 tablespoons honey
• Flaky sea salt such as Maldon for sprinkling (optional)

Instructions

1. Step 1: In a medium bowl, combine the all purpose flour, whole wheat flour, and salt. Add the cold butter cubes and use a pastry cutter or fork to work the butter into the flour until pieces are about the size of peas.
2. Step 2: In a small bowl, whisk 1 egg with 2 tablespoons cold water. Pour into the flour mixture and stir with a fork until the dough just begins to come together. Add 1 to 2 more tablespoons cold water if needed until the dough forms a ball. Avoid kneading or overmixing. Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
3. Step 3: Meanwhile, melt 6 tablespoons butter in a sauté pan over medium heat. Let it sizzle and foam until it turns golden brown with a nutty aroma. Stir in the minced sage, then remove from heat.
4. Step 4: In a medium bowl, combine pumpkin puree, browned butter with sage, 1 egg, and kosher salt. Mix well until fully combined.
5. Step 5: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Roll out the chilled dough into a 12-inch circle and transfer it to the baking sheet.
6. Step 6: Spread the pumpkin mixture in the center of the dough, leaving a 2-inch border around the edges. Evenly distribute the caramelized onions over the pumpkin, then crumble the goat cheese on top. Drizzle with honey and scatter whole sage leaves evenly.
7. Step 7: Fold the edges of the dough up and over the filling, pleating as needed to secure. Brush the exposed crust with the beaten egg wash and sprinkle lightly with flaky sea salt if desired.
8. Step 8: Bake for 25 to 30 minutes, until the crust is golden brown. Let the galette cool for at least 20 minutes before slicing and serving.

Tips & Variations

• For a nutty twist, substitute some of the flour with almond flour in the crust.
• Use fresh pumpkin puree by roasting pumpkin cubes and blending until smooth for a more vibrant flavor.
• Add a pinch of cinnamon or nutmeg to the pumpkin filling for extra warm spices.
• Swap goat cheese with ricotta or feta if preferred.

Storage

Store leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispness to the crust. This galette is best enjoyed fresh but holds up well if warmed gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pumpkin puree for this recipe?

Yes, frozen pumpkin puree works well. Just thaw it completely and drain any excess liquid before using to avoid a soggy crust.

How do I make caramelized onions for the filling?

Slice onions thinly and cook them slowly over low heat with a bit of oil or butter, stirring occasionally until they turn soft, golden, and sweet—this usually takes about 30-40 minutes.

Pumpkin and Goat Cheese Galette Recipe

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This Pumpkin and Goat Cheese Galette is a rustic yet elegant savory tart featuring a flaky homemade crust filled with a creamy pumpkin puree, caramelized onions, tangy goat cheese, and fragrant sage. The galette is baked until golden and finished with a drizzle of honey and flaky sea salt for a perfect balance of sweet and savory flavors. Ideal as an autumn appetizer or light meal, it combines comforting seasonal ingredients in an easy-to-make, freeform tart.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Savory Tart
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crust

• ¾ cup all purpose flour
• ¾ cup white whole wheat flour or regular whole wheat flour
• 4 ½ ounces unsalted butter, cold, cut into cubes
• ½ teaspoon salt
• 1 large egg
• 2–3 tablespoons cold water

For the Filling

• 6 tablespoons unsalted butter
• 1 tablespoon fresh sage, finely chopped
• 6–8 whole fresh sage leaves for topping
• 2 cups pumpkin puree (canned or fresh)
• 1 large egg plus 1 large egg beaten for egg wash
• 1 teaspoon kosher salt
• 1 cup caramelized onions (from about 2–3 onions)
• 4 ounces goat cheese
• 2 tablespoons honey
• Flaky sea salt such as Maldon, for sprinkling (optional)

Instructions

1. Make the Crust: In a medium bowl, combine the all purpose flour, whole wheat flour, and salt. Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse peas. In a small bowl, whisk the egg with 2 tablespoons of cold water, then pour into the flour mixture. Stir gently with a fork just until the dough starts to come together. Add an additional tablespoon or two of cold water as needed. Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
2. Prepare the Filling: Melt the 6 tablespoons of butter in a sauté pan over medium heat. Let it sizzle, foam, and cook until it turns golden brown with a nutty aroma, being careful not to burn it. Stir in the finely chopped sage immediately, then remove the pan from the heat. In a medium bowl, combine the pumpkin puree with the browned butter and sage mixture. Add 1 whole egg and the kosher salt, mixing thoroughly until smooth.
3. Assemble the Galette: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer the dough to the prepared baking sheet. Spread the pumpkin filling evenly in the center, leaving a 2-inch border all around. Distribute the caramelized onions over the pumpkin layer, then crumble the goat cheese on top. Drizzle with honey and scatter whole sage leaves evenly over the filling.
4. Fold and Bake: Carefully fold the edges of the dough up and over the filling, pleating the dough as necessary to hold the filling in place. Brush the exposed crust with the beaten egg wash. Sprinkle lightly with flaky sea salt if desired. Bake in the preheated oven for 25 to 30 minutes until the crust is golden brown and crisp.
5. Cool and Serve: Remove the galette from the oven and let it cool for at least 20 minutes to allow the filling to set before slicing. Serve warm or at room temperature as an appetizer, brunch dish, or light meal.

Notes

• Use cold butter and ice water for a flakier crust.
• You can substitute regular whole wheat flour if white whole wheat is not available.
• Caramelize onions in advance to save time.
• For a deeper flavor, use fresh pumpkin puree rather than canned if possible.
• The galette is best served the day it is baked but can be stored in the refrigerator for 1-2 days and gently reheated.
• If you prefer a dairy-free version, omit goat cheese or use a plant-based alternative.

Keywords: pumpkin galette, goat cheese tart, savory pumpkin recipe, fall appetizer, caramelized onion galette, rustic tart, vegetarian galette