Introduction

This pumpkin and goat cheese galette is a rustic, flavorful tart perfect for fall gatherings or a cozy meal. With a flaky homemade crust, a rich pumpkin filling, and savory caramelized onions, it’s a delightful combination of sweet and savory in every bite.

The image shows a round galette with a golden-brown, flaky crust folded over the edges of the filling. The filling has a warm orange base, likely sweet potato or pumpkin, topped with small white dollops of soft cheese scattered across the surface. Dark brown, crumbly bits are spread unevenly, adding texture and contrast. Fresh green sage leaves are placed on top, adding a pop of color and freshness. The galette sits on white parchment paper, resting on a table with a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

¾ cup all purpose flour
¾ cup white whole wheat flour or regular whole wheat flour
4 ½ ounces unsalted butter, cold and cut into cubes
½ teaspoon salt
1 large egg
2-3 tablespoons cold water

For the Filling:

6 tablespoons unsalted butter
1 tablespoon fresh sage, finely chopped, plus 6-8 whole leaves for topping
2 cups pumpkin puree, canned or fresh
1 large egg plus another large egg beaten for egg wash
1 teaspoon kosher salt
1 cup caramelized onions (from about 2-3 onions)
4 ounces goat cheese
2 tablespoons honey
Flaky sea salt such as Maldon for sprinkling (optional)

Instructions

Step 1: In a medium bowl, mix together the flours and salt. Add the cold butter and use a pastry cutter or fork to cut it into the flour until the pieces are about the size of peas.
Step 2: In a small bowl, whisk the egg with 2 tablespoons of cold water. Pour into the flour mixture and stir with a fork until the dough just begins to come together. Add 1 to 2 more tablespoons of cold water if needed until a ball forms. Do not knead or overmix.
Step 3: Shape the dough into a ball, wrap in plastic, and refrigerate for at least 30 minutes before rolling out.
Step 4: To make the filling, melt butter in a sauté pan over medium heat. Watch carefully as it sizzles, foams, and then turns golden brown with a nutty aroma. Add the chopped sage and immediately remove from heat.
Step 5: In a medium bowl, combine the pumpkin puree with the browned butter, egg, and kosher salt, mixing until fully incorporated.
Step 6: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 7: Roll out the chilled dough into a 12-inch circle and transfer to the prepared baking sheet. Spread the pumpkin mixture in the center, leaving a 2-inch border around the edges.
Step 8: Evenly distribute the caramelized onions over the pumpkin, then crumble the goat cheese on top. Drizzle with honey and scatter whole sage leaves evenly over the filling.
Step 9: Fold the edges of the dough up and over the filling, pleating as needed to create a rustic border.
Step 10: Brush the exposed crust with the beaten egg wash and sprinkle lightly with flaky sea salt if desired.
Step 11: Bake for 25 to 30 minutes, until the crust is golden brown. Let cool for at least 20 minutes before slicing and serving.

Tips & Variations

Make caramelized onions in advance to save time.
Keep the dough cold at all times for the flakiest crust.
Freeze the assembled galette for 10 minutes before baking to prevent spreading.
Use fresh pumpkin puree when possible for the richest flavor.
Swap goat cheese for feta or ricotta for a different tangy flavor.

Storage

Store leftover galette covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispness. The crust may soften if microwaved.

How to Serve

The image shows a round galette with a thick, golden-brown crust that is folded over the edges of the filling creating a rustic look. Inside, there is a layer of smooth orange filling, likely squash or sweet potato, topped with scattered dollops of white cheese. Dark green fresh sage leaves are spread evenly over the top, contrasting with the orange and white layers. The galette sits on white parchment paper placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works well and provides convenience. Just be sure to use pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

How do I make caramelized onions?

Slice onions thinly and cook over low heat in a little oil or butter, stirring occasionally, for 30 to 45 minutes until they turn golden brown and sweet. Patience is key for deep caramelization.

Pumpkin and Goat Cheese Galette Recipe

Print Recipe

★★★★★

4.8 from 794 reviews

A delicious rustic Pumpkin and Goat Cheese Galette featuring a flaky homemade crust, rich pumpkin filling infused with browned butter and sage, caramelized onions, tangy goat cheese, and a drizzle of honey. Perfect for a comforting fall appetizer or light meal.

Author: Ella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust

¾ cup all purpose flour
¾ cup white whole wheat flour or regular whole wheat flour
4 ½ ounces unsalted butter, cold, cut into cubes
½ teaspoon salt
1 large egg
2–3 tablespoons cold water

For the Filling

6 tablespoons unsalted butter
1 tablespoon fresh sage, finely chopped, plus 6-8 whole leaves for topping
2 cups pumpkin puree, canned or fresh
1 large egg, plus another large egg beaten for egg wash
1 teaspoon kosher salt
1 cup caramelized onions (from about 2–3 onions)
4 ounces goat cheese
2 tablespoons honey
Flaky sea salt such as Maldon for sprinkling (optional)

Instructions

Make the Crust: In a medium bowl, mix together the all purpose flour, whole wheat flour, and salt. Add the cold, cubed butter and use a pastry cutter or fork to work it into the flour until the mixture resembles pea-sized pieces. In a small bowl, whisk together one large egg with 2 tablespoons cold water. Pour this into the flour mixture and stir with a fork just until the dough begins to come together. Add 1 to 2 more tablespoons cold water if needed to form a ball. Avoid kneading or overmixing. Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes before rolling out.
Make the Filling: Melt 6 tablespoons unsalted butter in a sauté pan over medium heat. Watch closely as the butter sizzles, foams, and then turns golden brown with a nutty aroma. Immediately add the minced sage, then remove the pan from heat to prevent burning. In a medium bowl, place the pumpkin puree and pour in the browned butter with sage. Add one large egg and kosher salt, mixing until fully combined.
Assemble the Galette: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer the dough carefully onto the prepared baking sheet. Spread the pumpkin mixture evenly in the center, leaving a 2-inch border around the edges. Distribute the caramelized onions over the pumpkin layer, crumble goat cheese evenly on top, then drizzle with honey. Scatter the whole sage leaves evenly across the filling.
Fold and Bake: Gently fold up the edges of the dough over the filling, pleating as necessary to create a rustic border. Brush the exposed crust all over with the beaten egg wash. If desired, sprinkle lightly with flaky sea salt for an added crunch and flavor. Bake the galette in the preheated oven for 25 to 30 minutes or until the crust turns golden brown and cooked through.
Cool and Serve: Remove the galette from the oven and let it cool for at least 20 minutes before slicing. This resting time helps the filling set for easier serving. Enjoy warm or at room temperature as a savory fall treat.

Notes

Make caramelized onions in advance to save preparation time on baking day.
Keep the dough cold at all times to ensure the crust remains flaky and tender.
Freezing the assembled galette for 10 minutes before baking can help prevent the dough from spreading too much during cooking.
For the richest flavor, use fresh pumpkin purée rather than canned if available.

Keywords: Pumpkin galette, goat cheese tart, savory galette, fall recipes, autumn appetizers, caramelized onion tart, rustic tart, homemade galette crust