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Friendsgiving Pumpkin Galette with Wine Text

Pumpkin Galette with Caramelized Onions, Goat Cheese, Sage and Crushed Red Pepper

Savory brown butter pumpkin galette for Thanksgiving.
5 from 3 votes
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Course Appetizer
Cuisine American
Servings 6

Ingredients
  

Crust

  • 3/4 cup all purpose flour
  • 3/4 cup wheat flour
  • 9 tbsp cold unsalted butter cut into cubes
  • 1/2 teaspoon salt
  • 1 egg
  • 4 tbsp cold water
  • Caramelized Onions
  • 2 tsbp butter
  • 2 red onions thinly sliced
  • ½ tsp salt
  • ½ tsp fresh thyme leaves
  • ½ cup white wine vinegar
  • 1/2 cup water

Filling

  • 6 tbsp unsalted butter
  • 1 tbsp fresh sage finely chopped, plus 8 whole leaves for topping
  • 2 cups canned pumpkin puree
  • 1 egg
  • 1 egg for egg wash
  • 1 tsp salt
  • 1 cup caramelized onions
  • 4 oz goat cheese
  • 2 tbsp honey
  • 1 tsp sea salt
  • 1 tsp crushed red pepper

Instructions
 

Crust

  • Freeze butter cubes for an hour
  • Mix the flour and salt in a Kitchen Aid stand mixer bowl
  • Add frozen butter cubes to the flour mixture and use the dough attachment to stir
  • Whisk egg and four tablespoons of cold water together, then pour it into the flour mixture
  • Stir until the dough forms into a ball
  • Wrap the ball in plastic and refrigerate for an hour

Caramelized Onions

  • Heat the butter in a pan over medium heat and add the onions.
  • Season with salt, stir and then pour in ¼ cup of water
  • Cover cook for 10 minutes
  • Stir and cook for another 10 minutes until they become soft and the liquid evaporates
  • Add thyme and white wine vinegar and cook for 30 minutes until all liquids are dissolved and the onions are a deep golden color

Filling

  • Melt the butter in a sauté pan over medium heat until the butter turns brown
  • Add minced sage and remove from heat
  • Add the pumpkin puree to a bowl and pour the brown butter in
  • Add the egg and salt, then mix until the butter is fully incorporated

Assemble

  • Preheat the oven to 425 degrees.
  • Line a baking sheet with parchment paper
  • Roll out the dough to about a square, rectangle or circle and move to baking sheet
  • Spread the pumpkin mixture on dough, leaving a 2 inch border
  • Add caramelized onions over the pumpkin
  • Crumble the goat cheese, drizzle honey and scatter whole sage leaves
  • Brush the exposed dough with the egg wash, then lightly sprinkle sea salt and crushed red pepper
  • Bake for about 25-30 minutes or until the crust is golden brown
Keyword dinner, fall appetizer, friendsgiving, pumpkin, thanksgiving