Pumpkin and Goat Cheese Galette

This rustic, savory galette is perfect for fall and winter, showcasing sweet pumpkin, creamy goat cheese, and buttery, flaky pastry. It’s an elegant yet approachable dish that works well as an appetizer, main course, or side.

Ingredients (Serves 4–6)

For the Pastry:

• 1 ½ cups all-purpose flour (or whole wheat for a nuttier flavor)
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• Vegan alternative: Use vegan butter.
• 4–6 tablespoons ice water

For the Filling:

• 2 cups pumpkin or butternut squash, peeled, diced, and roasted
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 small red onion, thinly sliced
• 4 ounces goat cheese, crumbled
• Vegan alternative: Use vegan soft cheese or cashew cheese.
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 tablespoon honey or maple syrup (optional, for sweetness)
• Vegan alternative: Use maple syrup.

For Assembly:

• 1 egg, beaten (vegetarian, for the crust)
• Vegan alternative: Use plant-based milk or a mixture of plant milk and maple syrup for the crust wash.
• 1 tablespoon fresh parsley or thyme, for garnish

Instructions

1. Make the Pastry:

• In a large bowl, whisk together flour and salt.
• Add the cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
• Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

1. Roast the Pumpkin:

• Preheat the oven to 400°F (200°C).
• Toss the diced pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until tender and lightly caramelized. Let cool slightly.

1. Prepare the Filling:

• In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté the red onion until softened and slightly caramelized, about 10 minutes. Set aside.

1. Roll Out the Dough:

• Preheat the oven to 375°F (190°C).
• On a floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer it to a parchment-lined baking sheet.

1. Assemble the Galette:

• Spread the roasted pumpkin evenly in the center of the dough, leaving a 2-inch border.
• Top with caramelized onions, crumbled goat cheese, and fresh thyme. Drizzle with honey or maple syrup if desired.
• Fold the edges of the dough over the filling, pleating as you go, to create a rustic crust.

1. Bake:

• Brush the crust with the beaten egg or vegan wash. Bake for 35–40 minutes, or until the crust is golden brown and crisp.

1. Serve:

• Let the galette cool for 5–10 minutes. Garnish with fresh parsley or thyme before slicing and serving.

Tips for Best Results

• Make Ahead: The dough can be made a day in advance and stored in the fridge.
• Pumpkin Substitution: Butternut squash, sweet potato, or even roasted carrots work well as alternatives.
• Add-ons: Sprinkle with toasted walnuts or pine nuts for added crunch and flavor.

This Pumpkin and Goat Cheese Galette is a comforting and flavorful dish that will impress with its rustic charm and delicious balance of sweet and savory flavors!