Crispy, flaky pastry surrounds a rich pumpkin filling, making this pumpkin galette a delicious savory twist on the classic pumpkin pie. Shallots, goat cheese and fresh thyme enhance the savory flavor of the homemade pastry and pure pumpkin purée. This dish feels warm and comforting, and fills your home with a wonderful aroma as it’s baking.
Galettes offer a unique take on traditional pies and pastries. Unlike a deep-dish pie, a galette has a flat shape and browned, crispy crust–almost like a pizza. You can use the same fillings that you use for pies: fresh strawberries, apples or blueberries or in this case, canned pumpkin purée. However, this is a savory galette, so don’t plan on eating it for dessert.
Ingredients & Tools
For the Pastry:
- all purpose flour
- salt
- cold butter – cubed
- egg
- cold water
For the Filling:
- canned pumpkin purée – not pumpkin pie mix
- egg
- salt
- goat cheese – crumbled
- shallots – sliced
- freshly ground black pepper
- fresh thyme leaves – optional garnish
You will also need a baking sheet or rimmed pizza pan, a rolling pin and parchment paper.
How to Make it
A galette might look a little complex and intimidating at first, but it’s incredibly easy to make–simply spoon the filling into the center of the pastry, then fold it up around the purée. In a little over an hour, you’ll have a flat, crispy pastry that tastes great hot or chilled.
- Make the pastry. In a medium bowl, combine the flour and salt. Add the cubes of butter and cut them into the flour with a fork or your fingers until coarse. Add the egg and 2 tablespoons of cold water and work the mixture together, just until it forms a ball (adding one more tablespoon of cold water if needed).
- Chill. Flatten into a disc, cover with plastic wrap and chill for 30 minutes.
- Roll dough out. Preheat oven to 425°F and line a baking sheet or pizza pan with parchment paper. On a lightly floured surface, roll out the dough into a circle that is approximately 13”-14” in diameter. Transfer to the parchment-lined pan.
- Assemble the galette. Combine the pumpkin purée with the egg and salt. Spread the pumpkin mixture out onto the dough circle, leaving a 2” border of pastry around the outside. Add the crumbled goat cheese and sliced shallots evenly on top of the pumpkin. Sprinkle with black pepper. Fold the pastry border over the filling. The center of the galette should be left open.
- Bake. Bake for about 30 minutes or until the crust is golden brown. Keep an eye on it.
- Serve. Remove from the oven and let cool for 10-15 minutes. Sprinkle with fresh thyme leaves. Slice and serve!
Tips & Tweaks
Instead of making an elaborate criss-cross design, all you’ll do is fold the pastry over the edges. One of the best things about making a galette, is that it doesn’t have to be perfect. Since galettes inherently have a rustic, homemade vibe, your crust doesn’t have to be perfectly round. In fact, an uneven crust gives your pastry more character.
The open-face design gives you the opportunity to garnish the filling, adding a restaurant-quality touch. This recipe uses crumbled goat cheese and thyme, but you could experiment with other herbs that go well with pumpkin.
After you bake your pumpkin galette, let it cool for a bit–it might be hard to resist, but the filling could burn your tongue if you bite into it too quickly. It also gives the filling a chance to set.
If you’re looking for a beverage to pair it with, try this pumpkin pie martini.
Storage
- Fridge: Afterward, cover the leftovers with plastic wrap and store them in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Make sure to cool it first and cover well.
- Reheat: You can heat the galette up again in the oven or microwave or simply eat it cold. If frozen, you can either thaw it in the fridge first overnight or heat it up from frozen in a 350°F oven for about 15 minutes or until heated through.
Will this pumpkin galette be your new fall favorite? Let me know in the comments!
Pumpkin Galette
Ingredients
For the Pastry:
- 1 ⅓ cups AP flour
- 1/2 teaspoon salt
- 1/2 cup cold butter - cubed
- 1 egg
- 2 tablespoons cold water
For the Filling:
- 2 cups canned pumpkin purée
- 1 large egg
- 1 teaspoon salt
- 5 ounces goat cheese - crumbled (about ¾ cup)
- 1/4 cup shallots - sliced
- freshly ground black pepper - to taste
To Serve:
- fresh thyme leaves
Instructions
- In a medium bowl, combine the flour and salt. Add the cubes of butter and cut them into the flour with a fork or your fingers until coarse.1 ⅓ cups AP flour, 1/2 teaspoon salt, 1/2 cup cold butter
- Add the egg and 2 tablespoons of cold water and work the mixture together, just until it forms a ball (adding one more tablespoon of cold water if needed). Flatten into a disc, cover with plastic wrap and chill for 30 minutes.1 egg, 2 tablespoons cold water
- Preheat oven to 425°F and line a baking sheet or pizza pan with parchment paper.
- On a lightly floured surface, roll out the dough into a circle that is approximately 13”-14” in diameter. Transfer to the parchment-lined pan.
- Combine the pumpkin purée with the egg and salt. Spread the pumpkin mixture out onto the dough circle, leaving a 2” border of pastry around the outside.2 cups canned pumpkin purée, 1 large egg, 1 teaspoon salt
- Add the crumbled goat cheese and sliced shallots evenly on top of the pumpkin. Sprinkle with black pepper. Fold the pastry border over the filling. The center of the galette should be left open.5 ounces goat cheese, 1/4 cup shallots
- Bake for about 30 minutes or until the crust is golden brown. Keep an eye on it.
- Remove from the oven and let cool for 10-15 minutes.
- Sprinkle with fresh thyme leaves. Slice and serve!
Equipment
Notes
- The dough does not have to be rolled out into a perfect circle because it is meant to be rustic, but you can trim the edges for a cleaner edge if that is important to you.
- Fridge storage: Afterward, cover the leftovers with plastic wrap and store them in the fridge for up to 5 days.
- Freezer storage: Freeze for up to 3 months. Make sure to cool it first and cover well.
- To Reheat: You can heat the galette up again in the oven or microwave or simply eat it cold. If frozen, you can either thaw it in the fridge first overnight or heat it up from frozen in a 350°F oven for about 15 minutes or until heated through.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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