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!
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.