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!