Pumpkin Galette with Goat Cheese

Fall is in the air, and there’s no better way to celebrate the season than with a dish that perfectly captures the essence of autumn. Enter the Pumpkin Galette with Goat Cheese, Shallots, and Fresh Thyme. This savory galette is a perfect balance of flavors—earthy pumpkin, tangy goat cheese, caramelized shallots, and aromatic fresh thyme, all wrapped up in a buttery, flaky crust.

A galette is essentially a rustic, free-form pie, and its versatility makes it an excellent option for both sweet and savory fillings. The beauty of this dish lies in its simplicity. While it may look impressive, the steps are straightforward, making it a go-to recipe for entertaining or even a cozy weeknight meal.

The Pumpkin Galette is a wonderful main dish for brunch, lunch, or dinner and makes for an impressive side or appetizer at a holiday feast. The flavors of roasted pumpkin, creamy goat cheese, and caramelized shallots create a harmonious dish that’s hearty and flavorful without being heavy. Plus, it’s a great alternative to the usual pumpkin pies or pumpkin soups that dominate fall tables.

In this recipe, we’ll take you through each step to create this delicious galette, and we’ll offer tips, variations, and serving ideas to make this dish truly shine.

Why You’ll Love This Pumpkin Galette

1. Perfect for Fall: This galette captures the flavors of autumn in every bite, from the sweet roasted pumpkin to the savory notes of goat cheese and caramelized shallots.
2. Simple and Elegant: While it looks fancy, a galette is much easier to make than a traditional pie, thanks to its free-form crust. It’s an elegant dish that’s perfect for entertaining but simple enough for a casual meal.
3. Savory and Sweet Balance: The combination of earthy pumpkin, tangy goat cheese, and sweet caramelized shallots is balanced by the buttery, flaky crust, creating a dish that hits all the right notes.
4. Customizable: While this recipe is delicious as is, you can easily tweak it to suit your taste. Add more herbs, swap out the cheese, or even try a different vegetable for a new twist on the classic.
5. Great for Make-Ahead: The dough and filling can be prepared in advance, making it easy to assemble and bake just before serving.

Preparation Time and Servings

• Prep time: 30 minutes (plus chilling time)
• Cook time: 50-60 minutes
• Total time: 1 hour 30 minutes (including chilling)
• Yield: 6-8 servings
• Serving Size: 1 slice of galette (depending on portion size)

Nutritional Information (per serving)

• Calories: 320 kcal
• Carbs: 28g
• Fat: 20g
• Protein: 7g
• Fiber: 4g

(Nutritional values are approximate and will vary depending on the specific ingredients used.)

Ingredients

For the Galette Crust:

• 1 ¼ cups all-purpose flour (use gluten-free flour if needed)
• ½ cup cold unsalted butter, cut into small cubes
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ cup cold water, plus more as needed

For the Filling:

• 1 ½ cups pumpkin, peeled, seeded, and cubed (you can also use butternut squash)
• 2 tablespoons olive oil
• 2 large shallots, thinly sliced
• 3 ounces goat cheese, crumbled
• 1 tablespoon fresh thyme leaves
• Salt and black pepper, to taste

For the Egg Wash:

• 1 egg, lightly beaten (or use plant-based milk for a vegan option)

Optional Add-Ins:

• Honey or balsamic glaze for drizzling over the finished galette
• Crushed walnuts or pecans for added crunch
• Red pepper flakes for a hint of heat

Step-by-Step Instructions

Step 1: Make the Galette Dough

1. Mix the Dry Ingredients:

In a large mixing bowl, combine the flour, sugar, and salt. Stir the ingredients together with a fork or whisk until well combined.

2. Cut in the Butter:

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized chunks of butter scattered throughout. Be sure not to overwork the dough—you want the butter to stay cold for a flaky crust.

3. Add Water:

Gradually add ¼ cup cold water, one tablespoon at a time, mixing gently with a fork or your hands until the dough starts to come together. If the dough seems too dry, add an additional tablespoon of cold water as needed.

4. Chill the Dough:

Turn the dough out onto a lightly floured surface and gently form it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling the dough helps the butter firm up, which creates a flakier crust when baked.

Step 2: Roast the Pumpkin

1. Prepare the Pumpkin:

Preheat your oven to 400°F (200°C). Peel the pumpkin, remove the seeds, and cut it into ½-inch cubes.

2. Toss with Olive Oil:

Place the pumpkin cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper to taste, then toss the pumpkin to coat it evenly.

3. Roast the Pumpkin:

Roast the pumpkin in the preheated oven for 20-25 minutes, or until tender and slightly caramelized around the edges. Stir the pumpkin halfway through roasting to ensure even cooking. Once done, remove the pumpkin from the oven and set it aside to cool slightly.

Step 3: Caramelize the Shallots

1. Sauté the Shallots:

While the pumpkin is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced shallots and a pinch of salt, and sauté for 10-15 minutes, stirring occasionally, until the shallots are soft and caramelized. If the shallots begin to brown too quickly, reduce the heat to low.

2. Cool the Shallots:

Once the shallots are caramelized, remove them from the heat and set them aside to cool. Caramelized shallots add a natural sweetness to the galette that pairs beautifully with the goat cheese and thyme.

Step 4: Assemble the Galette

1. Roll Out the Dough:

Remove the chilled dough from the refrigerator and let it sit at room temperature for about 5 minutes to make it easier to roll out. On a lightly floured surface, roll the dough into a rough 12-inch circle, about ¼-inch thick. Transfer the rolled-out dough to a parchment-lined baking sheet.

2. Add the Filling:

In the center of the dough, leaving about a 2-inch border, layer the roasted pumpkin, caramelized shallots, and crumbled goat cheese. Sprinkle the fresh thyme leaves over the filling, and season with a bit more salt and pepper if needed.

3. Fold the Edges:

Carefully fold the edges of the dough up and over the filling, pleating the dough as you go. The center of the galette should remain exposed, showcasing the beautiful filling.

Step 5: Bake the Galette

1. Brush with Egg Wash:

Brush the folded edges of the dough with the beaten egg to give the crust a golden, shiny finish. If you’re vegan or prefer not to use eggs, you can brush the dough with plant-based milk instead.

2. Bake:

Bake the galette in the preheated 400°F (200°C) oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Rotate the baking sheet halfway through to ensure even baking.

3. Cool Slightly:

Once the galette is baked to perfection, remove it from the oven and let it cool for about 5 minutes before slicing and serving. This allows the filling to set slightly and makes it easier to cut.

Step 6: Garnish and Serve

1. Optional Garnishes:

For extra flavor and presentation, drizzle the galette with a bit of honey or balsamic glaze just before serving. You can also sprinkle some crushed walnuts or pecans for added crunch, or a pinch of red pepper flakes for a touch of heat.

2. Serve Warm:

Slice the galette into wedges and serve warm as a main dish with a simple salad, or as a side dish at a larger meal. The combination of creamy goat cheese, sweet shallots, and roasted pumpkin is sure to impress your guests!

How to Serve

• As a Main Dish: Serve the galette with a fresh green salad with vinaigrette for a light, elegant lunch or dinner.
• As an Appetizer: Cut the galette into smaller slices and serve it as an appetizer at a dinner party or holiday gathering.
• With Soup: Pair the galette with a warm bowl of soup, such as butternut squash or roasted tomato soup, for a cozy, comforting meal.
• At Brunch: This savory galette is perfect for brunch, especially when served alongside a spread of eggs, fresh fruit, and other brunch favorites.

Additional Tips for Success

1. Use Cold Butter for the Dough: For the flakiest crust, make sure your butter is cold when you cut it into the flour. Cold butter creates little pockets of steam as it bakes, resulting in a light, flaky texture.
2. Don’t Overwork the Dough: When mixing the dough, be careful not to overmix or knead it too much. Overworking the dough can make it tough rather than tender and flaky.
3. Chill the Dough: Be sure to chill the dough for at least 30 minutes before rolling it out. This helps relax the gluten and ensures the butter stays cold, which is key for a flaky crust.
4. Roast the Pumpkin: Roasting the pumpkin before adding it to the galette enhances its flavor and gives it a sweet, caramelized taste. If you’re in a hurry, you can also use store-bought roasted pumpkin or butternut squash.
5. Use Fresh Herbs: Fresh thyme adds a bright, earthy flavor to the galette, but you can also experiment with other herbs like rosemary or sage for a different flavor profile.

Recipe Variations

This Pumpkin Galette is delicious as is, but here are some fun variations to try if you want to mix things up:

1. Butternut Squash Galette:

Swap out the pumpkin for butternut squash for a slightly sweeter and creamier filling. The butternut squash pairs beautifully with goat cheese and thyme.

2. Sweet Potato Galette:

For a heartier option, use sweet potatoes in place of the pumpkin. Sweet potatoes have a natural sweetness that balances well with the savory goat cheese and shallots.

3. Cheesy Pumpkin Galette:

Add a bit of extra cheese by sprinkling grated Parmesan or Gruyère over the filling before folding the dough. The cheese will melt and create a deliciously savory, cheesy layer.

4. Mushroom and Pumpkin Galette:

For an earthy, umami-packed variation, add sautéed mushrooms to the filling along with the roasted pumpkin and goat cheese. Mushrooms add a meaty texture and deep flavor that complements the pumpkin.

5. Vegan Pumpkin Galette:

To make this recipe vegan, use a plant-based butter in the crust and replace the goat cheese with a vegan cream cheese or vegan feta. You can also brush the crust with plant-based milk instead of the egg wash.

Freezing and Storage

Storing Leftovers:

Leftover galette can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F (175°C) for about 10 minutes, or until warmed through and crisp.

Freezing the Galette:

The galette can also be frozen either before or after baking. To freeze before baking, assemble the galette and freeze it on a baking sheet until firm. Once frozen, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to bake, add an extra 5-10 minutes to the baking time.

If freezing after baking, allow the galette to cool completely before wrapping it in plastic wrap and aluminum foil. Freeze for up to 2 months and reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

Special Equipment

• Food processor or pastry cutter: For making the dough.
• Baking sheet: For roasting the pumpkin and baking the galette.
• Rolling pin: For rolling out the dough into a thin, even circle.
• Parchment paper: To line the baking sheet and prevent the galette from sticking.

Frequently Asked Questions

1. Can I use pre-made pie crust for this galette?

Yes, if you’re short on time, you can use a store-bought pie crust to make this galette. However, homemade crust will give you a flakier, more buttery result.

2. Can I use canned pumpkin puree for this recipe?

Canned pumpkin puree is too watery for this recipe, so it’s best to use fresh pumpkin or butternut squash that’s been roasted. If you must use canned pumpkin, make sure to strain it well before using.

3. What’s the difference between a galette and a pie?

A galette is a free-form pie, meaning it doesn’t require a pie dish or any special equipment. It’s more rustic in appearance and has a more casual feel, but the flavors are just as delicious as a traditional pie.

4. Can I make this galette gluten-free?

Yes! You can make the crust gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. The rest of the ingredients are naturally gluten-free.

5. Can I add other vegetables to the filling?

Absolutely! This galette is very versatile. You can add other roasted vegetables like zucchini, carrots, or peppers to the filling for added flavor and color.

Conclusion

This Pumpkin Galette with Goat Cheese, Shallots, and Fresh Thyme is the perfect way to celebrate fall’s bounty. The combination of roasted pumpkin, tangy goat cheese, and sweet caramelized shallots, all nestled in a buttery, flaky crust, is simply irresistible. Whether you’re making it for a holiday gathering, a casual dinner with friends, or just to treat yourself, this galette is sure to impress.

With its rustic charm and elegant flavors, this dish is a wonderful addition to your autumn menu. Plus, it’s incredibly versatile—feel free to customize it with different cheeses, herbs, or vegetables to suit your taste. Serve it with a simple salad, a glass of wine, and enjoy the flavors of fall in every bite. Happy baking!

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