There’s something special about this savory pumpkin galette.
It’s cozy, earthy, and packed with rich flavor from the roasted pumpkin and sweet caramelized onions.
The flaky crust holds everything together beautifully, and it feels like autumn in every bite—even if it’s not fall.
It’s the kind of dish I always make when I want something hearty but not heavy, and it’s perfect for brunch, dinner, or bringing to a potluck.
Why I Love This Recipe
This one’s a regular in my kitchen. The layers of flavor are so good, and the texture is everything: flaky, soft, crisp, creamy.
- You get sweet and savory all in one bite
- It’s easy to prep ahead
- You can make it look fancy without much effort
- It works great for a vegetarian main dish
- It’s flexible with ingredients you already have
I first made this for a fall dinner party, and it was gone fast. Since then, I’ve made it year-round with a few tweaks depending on what’s in season.
What You’ll Need
- 1 sheet of store-bought pie crust (or homemade, rolled out)
- 2 cups peeled and diced pumpkin (small chunks, about ½ inch)
- 2 tablespoons olive oil (divided)
- 1 large yellow onion, thinly sliced
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- 4 oz goat cheese, crumbled
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Ingredients + Tools
Pro Tips
- Don’t skip the parchment paper! It helps lift the galette off the baking sheet without sticking.
- Make sure your pumpkin pieces are small—this helps them cook faster and more evenly.
- Let the onions cook low and slow—rushing them won’t get you that sweet, caramelized magic.
- Keep your crust cold before baking so it gets super flaky.
- Crumble goat cheese right before using so it stays soft and creamy.
Tools Required
- Baking sheet
- Parchment paper
- Large skillet
- Knife
- Cutting board
- Mixing bowls
- Pastry brush
Substitutions and Variations
- Use butternut squash instead of pumpkin
- Swap goat cheese for feta or ricotta
- Try rosemary or sage instead of thyme
- Add a handful of sautéed mushrooms or spinach
- Use puff pastry instead of pie crust for a flakier texture
Make Ahead Tips
You can caramelize the onions and roast the pumpkin a day ahead. Just store them in separate containers in the fridge, and assemble the galette when you’re ready to bake.
How to Make It
Step 1: Roast the Pumpkin
Toss 2 cups of peeled, diced pumpkin with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread on a parchment-lined baking sheet. Roast at 400°F for 20-25 minutes until soft and golden at the edges.
Step 2: Caramelize the Onions
Heat 1 tablespoon olive oil in a skillet over medium-low. Add 1 thinly sliced yellow onion and cook slowly for about 20-25 minutes, stirring often, until golden brown and soft. Add ¼ teaspoon salt and ¼ teaspoon pepper near the end.
Step 3: Assemble the Galette
Place your rolled-out pie crust on a parchment-lined baking sheet. Spread the caramelized onions in the center, leaving a 2-inch border. Top with roasted pumpkin, 1 teaspoon thyme leaves, and 4 oz crumbled goat cheese.
Step 4: Fold and Brush the Crust
Gently fold the edges of the crust over the filling, pleating as needed. Mix 1 egg with 1 tablespoon milk and brush over the crust for shine.
Step 5: Bake the Galette
Bake at 400°F for 30–35 minutes, until the crust is golden brown and filling is hot.
Step 6: Serve and Enjoy
Let the galette cool for 5–10 minutes. Slice and serve warm or at room temp.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or 350°F oven for best texture. Avoid the microwave if you want to keep that flaky crust.
Makes
6 slices
Total Time
About 1 hour
Macros (Per Slice – Estimated)
- Calories: 280
- Protein: 6g
- Carbs: 26g
- Fat: 17g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Roasting the pumpkin concentrates its sweetness and removes extra moisture, so the crust doesn’t get soggy. Caramelized onions add umami and depth. The egg wash gives the crust a shiny, golden finish. And layering moisture-light ingredients keeps the base crisp while giving each bite that soft, savory richness.
Common Mistakes
- Using raw pumpkin: It won’t cook through in time and makes the crust soggy.
- Rushing the onions: They need low and slow cooking to get that caramelized flavor.
- Overfilling the crust: Leave that 2-inch border so it can fold and hold together.
- Not chilling the crust before baking: A warm crust won’t bake up as flaky.
What to Serve With
- Arugula salad with lemon vinaigrette
- A glass of chilled white wine or hard cider
- Roasted Brussels sprouts or green beans
- A bowl of warm soup (butternut squash or tomato works great)
FAQ
Can I use canned pumpkin?
Nope, it’s too wet. Use fresh diced pumpkin or squash.
Can I make it gluten-free?
Yes! Just use a gluten-free pie crust or make one from scratch.
Can I freeze this?
You can freeze the assembled, unbaked galette. Bake straight from frozen, adding 10-15 minutes to the cook time.
Can I make it vegan?
Yep—use a dairy-free crust, skip the egg wash, and use vegan cheese or roasted garlic hummus.
Wrap-Up
This savory pumpkin galette is cozy, flaky, and loaded with rich, roasted flavor. It’s perfect when you want something rustic but still elegant. Try it once, and it’ll be a new go-to. If you make it, drop a comment below—I’d love to hear how it turned out or help if you’ve got questions!