Pumpkin Galette Recipe
Onions, garlic and sage give this pumpkin galette a deeply savory aroma, while a mixture of goat cheese and parmesan give it a salty edge. It makes a light lunch. Serve it with a salad of bitter greens dressed with olive oil and squeeze of lemon.
Servings: 6 servings
Ingredients
For the Crust
- 1 ½ cup all-purpose flour
- ½ cup whole-wheat pastry flour
- 1 teaspoon fine sea salt
- ¾ cup cold salted butter (diced)
- ½ cup cold water
For the filling
- 2 ½ pounds pumpkin
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion (sliced thin)
- 4 cloves garlic (sliced thin)
- 3 tablespoons chopped fresh sage
- 1 teaspoon fresh thyme leaves
- 2 teaspoons fine sea salt
- 1 cup grated parmesan cheese
- 2 ounces chèvre (crumbled)
- 1 medium egg yolk
Egg wash
- 1 egg
- 2 tablespoons water
Instructions
Make the crust.
- Add the flours, salt, and butter to a food processor, and pulse until the mixture turns crumbly and resembles coarse cornmeal. Continue processing, and pour the cold water into the dough until it begins to clump.
- Turn the dough out on a floured surface, and press it into a disc about 1 inch thick. Cover the dough with plastic wrap, and then transfer it to the fridge.
Make the filling.
- Preheat the oven to 400 F, and line a baking sheet with parchment paper.
- Split the pumpkin in half, and then scrape out the seeds. Place the pumpkin cut-side down on the baking sheet. Bake until soft, about 30 minutes. Allow the pumpkin to cool completely, and then scrape its flesh into a blender.
- Heat the olive oil in a wide skillet over medium heat. Dump the onions, garlic, sage, and thyme into the skillet, and then sprinkle them with salt. Let them sweat, stirring occasionally, until they soften and melt - about 15 minutes.
- Spoon the onion mixture into the pumpkin, and then add the parmesan, chèvre, and egg yolk. Purée the ingredients together until they form a smooth, uniform consistency.
- Turn the oven's temperature down to 375 F.
Preparing the galette.
- Line a sheet pan with clean parchment paper.
- Remove the galette dough from the fridge, and then dust your working surface with flour Roll the dough into a circle about ⅛-inch thick.
- Starting in the center, spread the filling evenly across the dough allowing for 1 ½ inches of space at the edges. Fold the edges over the filling, and crimp them to form a crust.
- Make the egg wash by beating an egg with 2 tablespoons water, and then brush the egg wash over the crust. Transfer to the parchment-lined sheet pan, and then bake about 20 to 30 minutes or until the filling is set and the crust golden brown.
- Allow the galette to cool completely before serving. Wrap the leftovers, and store them in the fridge up to 3 days.
