Pumpkin and Goat Cheese Galette
This buttery pumpkin galette has layers of caramelized onions, tangy goat cheese and earthy sage wrapped in a buttery, flaky crust. It’s perfect for Thanksgiving, Friendsgiving or any cozy fall gathering.
This galette brings together some of my favorite seasonal flavors: sweet pumpkin, caramelized onions, nutty brown butter, and fresh sage.
I especially love making it in the fall for Thanksgiving, Friendsgiving or even Christmas. It has all the familiar flavors of the holiday wrapped up in a rustic package, giving guests something to snack on before the turkey comes out.
I love the idea of serving a savory pie before the big meal, since many people are often too full to enjoy dessert (though never me).
It is my rule that everyone, even those without sweet teeth, must have pie on Thanksgiving!
What is a galette?
A galette is a rustic French tart made with pastry dough folded up around a filling instead of using a pie dish.
It can be sweet or savory and has a free-form shape, which makes it both elegant and forgiving at the same time. The crust is traditionally pâte brisée, a classic French butter crust that bakes up tender and flaky.
In this galette, the sweet, deep flavor of the caramelized onions is such a wonderful compliment to the tangy goat cheese and creamy, buttery pumpkin.
Making the onions and crust ahead of time allows for easy assembly the day of serving.
I use a classic French pâte brisée for the crust, which is a little bit different from my foolproof flaky pie dough. It uses all butter and the addition of an egg, but the technique is exactly the same.
I find the addition of that egg helps keep the tart intact, and using all butter instead of shortening really heightens the flavor of the brown butter in the filling.
I also switch it up using half whole wheat flour, in addition to white flour, for a slightly nutty, earthy taste that plays well with the brown butter and sage.
That said, store-bought pie dough or puff pastry works just fine if you’re short on time!
How to Make Brown Butter
To make brown butter, melt unsalted butter in a light-colored pan over medium heat. It will foam and sizzle as the water evaporates.
Stir often and watch closely as the milk solids sink and begin to turn golden brown.
Once it smells nutty and aromatic, remove it from the heat immediately to prevent burning.
How to Caramelize Onions
Thinly slice onions and cook them slowly in a wide pan with olive oil or butter over medium-low heat.
Stir occasionally and let them cook until deeply golden, about 45 minutes. For more detail and a full video tutorial, check out my caramelized onions recipe.
Want more savory pies and tarts? Try this hearty chicken pot pie, a rustic savory pear and goat cheese galette or this classic French tomato tart.
Why This Recipe Works
- Caramelized onions can be made in advance, saving time on the day of serving.
- The egg-enriched butter crust bakes up tender and holds its shape.
- Pumpkin, goat cheese and sage create a balanced mix of sweet, tangy and savory flavors.
- The rustic style is forgiving, with no pie dish required.
Ingredient Notes
Pumpkin - Canned pumpkin purée works well, but homemade pumpkin purée has fresher, sweeter flavor.
Goat cheese - Look for a creamy, tangy goat cheese for the best contrast with the sweet onions. Brie, blue cheese, ricotta, feta, or aged cheddar also make excellent substitutions. Learn more about other Italian cheeses in my guide.
Onions - Yellow onions are the best for caramelizing, as their natural sugars cook down into a sweet, jammy base for the filling.
Fresh sage - Sage is a classic herb for fall. Choose fresh leaves that are vibrant and fragrant. See my pantry guide to Italian herbs and spices for more tips.
Flour - Use a mix of all-purpose and white whole wheat for a nuttier crust.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Step by Step Instructions
Make the Crust
- Mix together the flour and salt in a medium bowl. Add butter and use a pastry cutter or a fork to cut it into the flour until it forms pea-sized pieces.
- Whisk together the egg and 2 tablespoons cold water, then pour into the flour mixture.
- Stir gently until the dough just starts to come together. Add 1-2 more tablespoons of water if needed. Do not knead.
- Wrap in plastic and refrigerate for at least 30 minutes.
Make the Filling
- Melt the butter in a sauté pan over medium heat. Watch closely as it sizzles, foams, and then turns golden brown with a nutty aroma.
- Add the minced sage and immediately remove from the heat.
- Add the pumpkin purée to a bowl, then stir in the brown butter, egg, and salt until fully combined.
Pro Tip: Make the caramelized onions ahead of time and keep them refrigerated. This makes assembly quick and stress-free.
Assemble and bake
- Preheat the oven to 425°F. Roll out the dough to a 12-inch circle and transfer to a parchment-lined baking sheet.
- Spread the pumpkin mixture in the center, leaving a 2-inch border.
- Evenly scatter the caramelized onions on top, then crumble over the goat cheese. Drizzle lightly with honey and add whole sage leaves.
- Fold the edges of the dough up around the filling.
- Brush the crust with egg wash and sprinkle with flaky sea salt.
- Bake for 25-30 minutes until the crust is golden brown. Let cool for at least 20 minutes before slicing and serving.
Tips for Success
- Make the caramelized onions in advance to save time.
- Keep the dough cold at all times for the flakiest crust.
- Freeze the assembled tart for 10 minutes before baking to prevent spreading.
- Use fresh pumpkin purée if possible for the richest flavor.
Variations
- Top with roasted pumpkin seeds for a toasty crunch.
- Add maple rosemary candied pecans for sweetness and texture.
- Swap goat cheese for ricotta or brie for a creamier finish, or gorgonzola dolce for a kick.
- Add sautéed mushrooms or roasted garlic for more savory richness.
- Try different herbs like thyme or rosemary in place of sage.
Serving Suggestions
This galette makes a wonderful appetizer or side for a holiday spread!
I love serving it on Thanksgiving as a starter before serving the roasted turkey and homemade turkey gravy.
It also makes a great light lunch or dinner. Serve with an easy arugula salad with parmesan and pine nuts or mixed greens tossed with homemade balsamic vinaigrette.
Storing and Reheating
Store leftovers covered in the refrigerator for up to 3 days. Freezing is not recommended, as the crust can lose its texture.
Reheat in a 350°F oven until warmed through and crisp, about 10–15 minutes.
The galette can also be baked in advance and served at room temperature.
FAQ
Cool the dough and pumpkin filling before assembling and bake the galette on parchment so the crust cooks evenly.
Yes. Just be sure it’s unsweetened puff pastry and keep it cold until baking.
Ricotta, feta, blue cheese, brie or aged cheddar all pair nicely with pumpkin and onions.
Yes. Bake it a few hours in advance and serve at room temperature, or reheat gently in the oven before serving.
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Savory Pumpkin Galette with Goat Cheese
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, 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 flour and salt.
- Add the butter and use a pastry cutter or fork to work it into the flour until the pieces are about the size of peas.
- 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 it forms a ball.
- Do not knead or overmix. Shape the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes before rolling out.
Make the Filling
- Melt the butter in a sauté pan over medium heat. Watch carefully as it sizzles, foams, and then turns golden brown with a nutty smell.
- Add the minced sage, then immediately remove from the heat.
- Place the pumpkin purée in a medium bowl. Pour in the browned butter, then add the egg and salt. Mix until fully combined.
Assemble and Bake
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Roll out the chilled dough into a 12-inch circle and transfer it to the prepared baking sheet.
- Spread the pumpkin mixture in the center, leaving a 2-inch border around the edges.
- Evenly distribute the caramelized onions over the pumpkin, then crumble the goat cheese on top. Drizzle with honey and scatter the whole sage leaves evenly over the filling.
- Fold the edges of the dough up and over the filling, pleating as needed.
- Brush the exposed crust with egg wash and, if desired, sprinkle lightly with flaky sea salt.
- Bake for 25 to 30 minutes, or until the crust is golden brown.
- Let cool for at least 20 minutes before slicing and serving.
Notes
- Make caramelized onions in advance to save time.
- Keep dough cold at all times for the flakiest crust.
- Freeze the assembled tart for 10 minutes before baking to prevent spreading.
- Use fresh pumpkin purée when possible for the richest flavor.
Nutrition
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I loved this recipe. Very easy to follow. It’s delicious. I will definitely make it again.
I'm so glad you enjoyed it! Thanks for leaving a review!
I made this for Friendsgiving last night and it was delicious! Thanks for the delicious recipe!
Amazing!! I'm so glad you loved it. Thanks for leaving a review!
Can I add sweet potato to the galette? If so, how should it be added?
Sure. You can add it to the pumpkin or just use sweet potato instead of pumpkin.
I have a question. I am making it right now for christmas but unsure if i need to add 6 tablespoons melted butter or 6 spoons butter. I did the lather but my puree is very thin and tast a lot like brown butter…
Also, is there a way to thicken the puree?
Sorry I wasn't able to answer you in time for Christmas. The recipe calls for 6 tablespoons of butter and is meant to add a lot of brown butter flavor. I hope it turned out great for you!
Could I use store bought pie crust?
Yes absolutely! Just make sure it isn't sweetened for a dessert crust - it shouldn't contain any sugar in the ingredients. You can also make it using store bought puff pastry!
The fact that this recipe currently has so few reviews is an absolute crime. I don't have the vocabulary to express how good this galette is. If you're waffling on whether you should try it, waffle no more; it's divine.
Wow, thanks for leaving such a wonderful comment! I love this recipe and I'm so glad you agree! 🙂
O-M-GOODNESS!!! We have a Pinterst Winner here!!! (Not that ALL of your recipes aren't Pinterest worthy... but this one... gahhhh)...
Like the others have said... ALL my favorite ingredients... and I have sage growing in my garden... YAY!
Regarding Thanksgiving desserts: We also have the traditional apple, pumpkin and chocolate pecan pies (oh baby!), but we started to do something a little different in the past few years. It's only immediate family that comes to Thanksgiving so we don't have to put on a big showy display... only about 9 of us there. We sleep over hubby's sister's house the night before... we bake and prep the bird, drink wine, put together a jigsaw puzzle. THEN... the next morning.... we.... eat,,, some of the pies! (shhhhhh). It's SOOOO GOOD in the morning instead of after a feast! We always have plenty of pie for after our tummies have digested, but the flavors are SO much better on an empty stomach.
To everyone out there... Feel free to hijack this new tradition if you wish. You'll thank me later! Have a wonderful holiday, everybody!
Hey Joy! I'm thrilled you love this recipe enough to PIN it!! What's so funny about this is that growing up, my grandma always invited over the extended family the morning of Thanksgiving to have pie for breakfast!! It was one of my favorite traditions of all time. We don't really do it much anymore, but I'm determined to bring it back. But maybe not until next year, because I'm planning on making pumpkin cinnamon buns tomorrow instead (recipe coming soon!). Happy Thanksgiving to you and the fam! 🙂
Stop it! Just... STOP IT!!! I can only fit so much in this belly of mine, Missy! Pumpkin cinnamon muffins??? REALLY??? Dang! I want you as my adopted daughter... NOW! Hehehe!
It's like you made this galette especially for me! Seriously, I'm in love with every single ingredient listed here. I need to try this!
Yay! You totally need to make it - it's sooo yummy. Hope you have an awesome Thanksgiving!! 🙂
This looks amazing! Love that you mixed pumpkin, goat cheese and sage - yes please!!
Thanks, Lindsey! It's sooo good! Hope you give it a try 🙂
I can’t wait to try this! Can I make it the night before and how should I adjust the cooking time
Yes! I would make it ahead and freeze the whole thing. Bake it straight from the freezer, don't defrost first. The baking time will definitely take longer, probably closer to 45 minutes, possibly even an hour. But just keep an eye on it and take it out when the crust is golden brown. You may want to adjust the oven temperature as well - 375-400 would probably be better as the filling might burn at 425 if you keep it in the oven that long. Hope this helps!