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Pumpkin and Goat Cheese Galette Recipe

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★★★★★

4.5 from 106 reviews

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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/pumpkin-and-goat-cheese-galette-recipe/