Savory Pumpkin & Goat Cheese Galette
Introducing the Savory Pumpkin & Goat Cheese Galette with a hint of maple and sage—a rustic, flaky pastry that’s as elegant as it is delicious. This galette combines creamy pumpkin, tangy goat cheese, and a touch of sweet maple, making it the perfect addition to your Thanksgiving feast.
Equipment
- 1 Mixing bowl For making the crust.
- 1 Pastry cutter or fork To blend butter into the flour (or use your fingers).
- 1 Rolling Pin For rolling out the dough.
- 1 Baking sheet To assemble and bake the galette.
- 1 parchment paper To line the baking sheet, making it easy to transfer the galette and prevent sticking.
- 1 Sharp knife To slice the pumpkin thinly.
- Measuring cups and spoons For accurately measuring ingredients.
- 1 Cutting board For prepping pumpkin and other ingredients.
- 1 Pastry brush To brush the crust with olive oil or an egg wash before baking.
- 1 Spatula For transferring the roasted pumpkin to the galette.
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup butter unsalted, cold and cubed
- ¼ cup ice water
For the Filling
- 1 pumpkin or butternut squash small, peeled and sliced thinly (about 2 cups)
- ¼ cup maple syrup
- 4 ounce goat cheese crumbled
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon sage leaves fresh, chopped
- 1 tablespoon olive oil
For Garnish
- Balsamic reduction (optional, but highly recommended!)
- sage leaves fresh
Instructions
Prepare the Crust
- In a bowl, mix flour and salt.
- Add cold butter cubes and use your fingers or a pastry cutter until the mixture has pea-sized clumps.
- Add ice water, 1 tablespoon at a time, until dough forms
- Wrap and chill for at least 30 minutes.
Make the Filling
- Preheat the oven to 400°F (200°C).
- Toss pumpkin slices with olive oil, maple syrup, salt, pepper, and sage.
- Spread on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
Assemble the Galette
- Roll out dough into a 12-inch circle on a parchment-lined sheet.
- Place the roasted pumpkin in the center, leaving a 2-inch border.
- Sprinkle goat cheese over the pumpkin.
- Fold the dough edges over the filling, pleating as you go.
Bake
- Brush the crust with olive oil or an egg wash.
- Bake for 30-35 minutes, until crust is golden brown.
Finish and Serve
- Cool for a few minutes, then drizzle with balsamic reduction and garnish with sage leaves.
- Serve warm.
Notes
Nutrition Information (per serving, serves 6)
- Calories: 245
- Protein: 5g
- Carbohydrates: 26g
- Fiber: 2g
- Sugars: 4g
- Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 410mg
- Keep the Butter Cold: Cold butter creates that beautifully flaky crust. Try chilling the bowl and flour for an extra-crisp pastry.
- Slice Pumpkin Thinly: Thin slices cook faster and create a lovely texture against the creamy goat cheese.
- Experiment with Herbs: While sage is a classic choice, rosemary or thyme add lovely, complementary flavors.
FAQs
Q: Can I make this galette in advance?Yes! You can prepare the galette up to two days in advance. Simply reheat it in the oven at 300°F (150°C) for 10-15 minutes before serving. Q: What other fillings can I use?
Try using other roasted vegetables like mushrooms, caramelized onions, or roasted red peppers for different flavors. The options are endless! Did you try this recipe? Want to contact me? Send me your comments!
Nutrition
Calories: 245kcal
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