Dessertscoleycooks5.0
Savory Pumpkin Galette with Goat Cheese
Rustic pumpkin and goat cheese galette with caramelized onions, brown butter, and sage. A savory fall tart perfect for Thanksgiving.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- baking sheet
- oven
📝 Preparation Steps
1
Make the Crust
2
In a medium bowl, mix together the flour and salt.
3
Add the butter and use a pastry cutter or fork to work it into the flour until the pieces are about the size of peas.
4
In a small bowl, whisk the egg with 2 tablespoons of 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 of cold water if needed until it forms a ball.
large egg1large egg (plus another large egg beaten for egg wash)1
5
Do not knead or overmix. Shape the dough into a ball, wrap it in plastic, and refrigerate for at least ⏱️ 30 minutes before rolling out.
6
Make the Filling
7
Melt the butter in a sauté pan over medium heat. Watch carefully as it sizzles, foams, and then turns golden brown with a nutty smell.
8
Add the minced sage, then immediately remove from the heat.
fresh sage (finely chopped, plus 6-8 whole leaves for topping)1 tablespoon
9
Place the pumpkin purée in a medium bowl. Pour in the browned butter, then add the egg and salt. Mix until fully combined.
large egg1large egg (plus another large egg beaten for egg wash)1
10
Assemble and Bake
11
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
12
Roll out the chilled dough into a 12-inch circle and transfer it to the prepared baking sheet.
13
Spread the pumpkin mixture in the center, leaving a 2-inch border around the edges.
14
Evenly distribute the caramelized onions over the pumpkin, then crumble the goat cheese on top. Drizzle with honey and scatter the whole sage leaves evenly over the filling.
caramelized onions (from about 2-3 onions)1 cupgoat cheese4 ounceshoney2 tablespoonsfresh sage (finely chopped, plus 6-8 whole leaves for topping)1 tablespoon
15
Fold the edges of the dough up and over the filling, pleating as needed.
16
Brush the exposed crust with egg wash and, if desired, sprinkle lightly with flaky sea salt.
large egg1large egg (plus another large egg beaten for egg wash)1flaky sea salt (such as Maldon for sprinkling, optional)
17
Bake for 25 to ⏱️ 30 minutes, or until the crust is golden brown.
18
Let cool for at least ⏱️ 20 minutes before slicing and serving.
Nutrition Facts
calories
373 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
511 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
104 mg
carbohydrate Content
29 g
saturated Fat Content
16 g
unsaturated Fat Content
8 g
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