Crispy, flaky pastry surrounds a rich pumpkin filling, making this pumpkin galette a delicious savory twist on the classic pumpkin pie. It's served as a side dish or appetizer, so don't plan on eating it for dessert! Try it for Thanksgiving or a fall dinner party.
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About This Savory Pumpkin Galette
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 savory like my potato galette, so don't plan on eating it for dessert.
I do have a sweet fresh cherry galette, berry galette and raspberry galette recipe if you want to try those.
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.
The open-face design of this pumpkin galette gives you the opportunity to garnish the filling, adding a restaurant-quality touch.
Pumpkin Galette Ingredients
- flour - all purpose flour works great
- butter - cold and cubed
- egg - I always have large eggs on hand
- water - should also be nice and cold for the pastry
- canned pumpkin purée - not pumpkin pie mix
- goat cheese - crumbled
- shallots - sliced--can also use red onion if you can't find shallots
- black pepper - freshly ground
- salt - table salt, kosher salt or sea salt
- fresh thyme leaves - optional garnish--you could experiment with other herbs that go well with pumpkin
*Check recipe card for ingredient amounts.
How to Make it
- 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 pumpkin 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 the pumpkin galette and serve!
👩🏻🍳 Chef's Note: If you're looking for a beverage to pair it with, try this pumpkin pie martini or fall rum punch.
Tips
Instead of making an elaborate criss-cross design, all you'll do is fold the pastry over the edges of the pumpkin galette. 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 galette pastry more character.
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.
Remember to keep the ingredients for the pastry chilled for best results.
Storage
- Fridge: Afterward, cover the leftovers with plastic wrap and store them in the fridge for up to 5 days.
- Freezer: Freeze the pumpkin galette 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.
If you tried this Pumpkin Galette Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Pumpkin Galette
Ingredients
For the Pastry
- 1 ⅓ cups AP flour
- ½ teaspoon salt
- ½ 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)
- ¼ 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, ½ teaspoon salt, ½ 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, ¼ 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
- Dough Tip: 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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